Gnocchi with Asparagus and Pancetta
Delight in the perfect harmony of flavors with this Gnocchi with Asparagus and Pancetta recipe—a quick and satisfying dish that seamlessly blends comfort food with gourmet flair. Tender potato gnocchi are pan-tossed in rich, golden butter until lightly crisp, then paired with vibrant, sautéed asparagus for a fresh pop of seasonal flavor. Crispy pancetta adds a savory, smoky richness, while garlic and a hint of red pepper flakes create a flavorful depth that’s irresistible. Finished with a generous sprinkle of freshly grated Parmesan, this elegant yet easy-to-make meal is ready in just 35 minutes, making it ideal for busy weeknights or relaxed dinner parties. Perfectly balanced and utterly delicious, this recipe will transform simple ingredients into a mouthwatering Italian-inspired dish everyone will love.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 150 grams Pancetta
- 250 grams Asparagus
- 3 tablespoons Unsalted butter
- 50 grams Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil in preparation for cooking the gnocchi.
Rinse the asparagus under cold water, trim off the woody ends, and cut into 1-inch pieces. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the asparagus to the skillet and cook for 4-5 minutes, stirring frequently, until tender but still slightly crisp. Season with salt, black pepper, and optional red pepper flakes. Transfer the cooked asparagus to the same plate as the pancetta.
Meanwhile, cook the gnocchi in the boiling water according to package instructions (usually about 2-3 minutes, or until they float to the surface). Use a slotted spoon to transfer the cooked gnocchi directly into the skillet.
Add the remaining tablespoon of butter to the skillet. Toss the gnocchi to coat them in the butter, allowing them to crisp slightly for about 2-3 minutes.
Return the pancetta and asparagus to the skillet with the gnocchi. Toss everything together gently over low heat until evenly combined and heated through.
Sprinkle the grated Parmesan cheese over the top and toss again to melt slightly.
Serve immediately, garnished with additional Parmesan or freshly ground black pepper if desired.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5848 mg | 254% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.7 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 743 mg | 57% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
