Easy enough for weeknights, but tastes great.
Cook gnocchi in boiling water, according to package directions. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat a large skillet over medium-high heat. Add pancetta; saute 3 minutes or until lightly browned. Transfer to a paper towel-lined plate.
Add shallots and asparagus to pan; saute 5 minutes or until tender.
Stir in garlic; saute 1 minute.
Add gnocchi, pancetta, reserved cooking liquid, lemon juice, salt and pepper to pan; cook 1 minute. Serve in a bowl with Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 806 | ||
Calories from Fat: 184 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 28.1mg | 9 % | |
Sodium 734.3mg | 25 % | |
Potassium 705.5mg | 19 % | |
Total Carbohydrate 129.1g | 38 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 124.2g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 806
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