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Crispy Gnocchi w Asparagus & Pancetta

Pan fried gnocchi, tender asparagus, crisp pancetta.. I mean, what more do I need to say?

Cast iron skillet with crisp gnocchi with asparagus & pancetta.

This recipe was inspired by a New York Times recipe with gnocchi and brussels sprouts. I'm putting a Springtime twist on it by using asparagus instead of brussels and adding crispy pancetta to pack a flavourful punch!

Pancetta is a cured Italian meat similar to bacon however, pancetta is not smoked. If you can't find pancetta bacon works well in this recipe too!

I love that this gnocchi recipe can be dairy-free by leaving out the parmesan, yet is still hella flavourful!

If you're looking for more delicious ways to use up that bunch of asparagus 👇

Crispy Gnocchi with Asparagus & Pancetta

Serves 3-4

What you'll need:

75g pancetta, cut into small cubes

2 cloves of garlic, thinly sliced

1/2 lb asparagus spears, woody ends discarded

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

500g shelf-stable gnocchi

1 lemon, zested

1/4 tsp chili flakes

1 tbsp honey

Salt & pepper, to taste

Parmesan for finishing, optional


After removing the woody ends of the asparagus, cut the remaining asparagus into bite size pieces.

Add 75g of cubed pancetta to a large, cold, non-stick skillet. Turn the heat up to medium and allow the fat to slowly render from the pancetta. When the pancetta is almost crisp, add 2 cloves of sliced garlic to the pan and cook for 1 minute. Transfer the crisp pancetta & garlic to a paper towel lined plate, leaving the rendered fat in the skillet.

Add the bite size asparagus pieces to the skillet and cook over medium high heat for 2 minutes. Add 1 tbsp of unsalted butter and 1 tbsp extra virgin olive oil to the skillet and heat until the butter just starts to foam. Add the gnocchi to the skillet breaking up any pieces that stick together. Cook on medium-high, undisturbed for 5 minutes. Give the skillet a shake, reduce the heat to medium, cover with a lid and cook for an additional 3 minutes.

Remove the lid add the pancetta & garlic back to the pan then add the zest of 1 lemon, 1/4 tsp chili flakes and 1 tbsp of honey. Stir and cook for 2 minutes.

Season to taste & serve right out of the skillet topped with parmesan cheese if you desire.

Eat up, my friends!

Chef Jill's Signature



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