Celebrate spring with farm-fresh Ontario asparagus and sweet peas tossed with tender potato gnocchi and crisp bacon – who can resist?
- 3 strips Ontario Bacon
- 1 lb (500 g) Ontario Asparagus, trimmed and cut into pieces
- 1/2 cup (125 mL) chopped Ontario Shallots
- 3 cloves Ontario Garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 lb (500 g) potato gnocchi (fresh, frozen or shelf-stable)
- 1/2 cup (125 mL) fresh Ontario Peas
- 3 tbsp (45 mL) grated Parmesan cheese
In large skillet, cook bacon on medium-high heat, turning once, until crisp. Transfer to paper towel-lined plate; set aside. Reserve 1 tbsp (15 mL) of the fat from skillet. Wash skillet.
Add reserved fat, asparagus, shallots, garlic, salt and pepper to clean skillet; cook, stirring often, until asparagus is tender-crisp, about 7 minutes.
Meanwhile, in large pot of boiling lightly salted water, cook gnocchi according to package directions, adding peas for the last 2 minutes of cooking time. Drain, reserving 1/2 cup (125 mL) of the cooking water.
Crumble bacon and add half to skillet along with reserved cooking water, gnocchi mixture and 2 tbsp (25 mL) of the Parmesan cheese; toss to coat. Spoon into serving dish. Sprinkle with remaining bacon and cheese.
Tips: No shallots? Simply use a small Ontario onion. If fresh peas are not available, use frozen Ontario peas. Potato gnocchi are small dumplings; look for them at the supermarket in the deli section with the fresh pasta in vacuum packs, with the dry pasta or in the freezer section.
Nutrients per serving
1 Serving (When recipe serves 6):
- Protein: 8 grams
- Fat: 5 grams
- Carbohydrate: 35 grams
- Calories: 212
- Fibre: 3 grams
- Sodium: 565 mg