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.