Asparagus and Pancetta Gnocchi
Gnocchi are so easy and fun to cook, and adding them to this quick sauté of pancetta and asparagus is comfort food bliss. Simply cook pancetta and asparagus for a few minutes, add peas and Koa Roots Garlic and Onion Butter and toss with the plump cooked dumplings. Add some lemon zest, fresh thyme and a bit of mascarpone for a gorgeous springtime meal.
Prep time: 10 min
Cook time: 10 min
Diet: GF (use GF gnocchi)
1 lb gnocchi, prepared according to package directions
2 T extra virgin olive oil
2 oz pancetta or bacon, chopped small
1 lb asparagus, trimmed and cut to 2” lengths
2 T Koa Roots Garlic and Onion Butter or sub butter
½ c sweet peas, frozen
¼ t ea salt and black pepper
1 t lemon zest
1 T lemon thyme, leaves only
2 oz mascarpone or crème fraiche, or soft cheese
Boil gnocchi in salted water until they float; remove and reserve water. Drizzle gnocchi with olive oil to keep from sticking. In large sauté pan over medium heat cook pancetta in olive oil until fat begins to render, about 2 min. Add asparagus to pancetta and cook 3-4 min more until spears are tender. Add butter, peas, salt, pepper and gnocchi, tossing with ¼” c of gnocchi water to coat. Plate gnocchi and top with lemon zest, fresh thyme, and drop mascarpone over in small ½ t dollops. Serve immediately.