Fresh Asparagus and Peas with Gnocchi

Celebrate spring with farm-fresh Ontario asparagus and sweet peas tossed with tender potato gnocchi and crisp bacon – who can resist? 

Preparation Time:

Cooking Time:

minutes: 4-6

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  • 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