Gnocchi with Asparagus and Pancetta

Ingredients:
1 16 oz pkg Gnocchi
2 ounce Pancetta; cut into thin strips (about 1/2 cup)
1/4 cup Shallot; thinly sliced
1 pound Asparagus; cut into 1.5 inch pieces
2 cloves Garlic; minced
1 teaspoon Lemon juice
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Parmesan; shaved

Instructions:


Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

Heat a large nonstick 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 1minute. Add gnocchi, pancetta, reserved cooking liquid, juice, 2 salt, and pepper to pan; cook i minute. Serve with cheese .