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Gnocchi With Asparagus And Pancetta

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main-dish low fat nut free easter dinner italian


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1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)

2 ounces pancetta, cut into thin strips (about 1/2 cup)

1/4 cup thinly sliced shallots

1 pound asparagus, trimmed and cut into 1 1/2-inch pieces

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 cup (1 ounce) shaved Parmesan cheese

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