Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta)
A comforting Tuscan-style dish with pillowy gnocchi, crisp-tender asparagus, and golden pancetta tossed in a garlicky butter sauce, finished with parmesan and black pepper.
Ingredients
Scale
- 1 pound Potato Gnocchi
- 1 bunch Asparagus, trimmed and cut into 2-inch pieces
- 4 oz Pancetta, diced
- 2 Garlic Cloves, minced
- 3 tablespoons Butter
- Salt, to taste
- ½ teaspoon Freshly Cracked Black Pepper
- ¼ cup Parmesan Cheese, grated (optional)
Instructions
- Bring a large pot of salted water to a boil.
- In a skillet over medium heat, cook pancetta until golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, keeping the rendered fat in the pan.
- Blanch asparagus in the boiling water for 2–3 minutes until just tender. Remove and set aside.
- Add gnocchi to the boiling water and cook until they float, about 2–3 minutes. Drain.
- In the skillet with pancetta fat, melt butter and sauté garlic for 1 minute.
- Add drained gnocchi and asparagus. Toss gently to coat.
- Stir in pancetta, season with salt and pepper, and sprinkle with parmesan if using.
- Serve hot, garnished with more cheese or herbs if desired.
Notes
- Don’t overcook gnocchi — remove as soon as they float.
- Use fresh, firm asparagus for the best bite and color.
- Optional lemon zest or chili flakes add a bright twist.