Toasted Gnocchi with Asparagus and Pancetta


Aside from being nutty, sweet and delicious asparagus is also a great source of calcium, magnesium, iron and phosphorus. It's also packed full of vitamin K, needed for blood clotting and amino acid metabolism. 

This is super tasty, super quick and seriously classy. Want to impress on date-night or maybe wow the in-laws? This is my go-to! If you've only ever tasted gnocchi boiled not fried, you are in for a treat - be prepared to never look back!  




15 mins

  • 500g gnocchi (you can use shop bought fresh or vacuum-packed or homemade)

  • 2 tblsp olive oil 

  • 1 tsp butter

  • 1-2 cloves of garlic, finely chopped

  • 1 medium red onion, finely chopped

  • 1 bundle (about 125g) of asparagus, hard ends removed and then cut into thirds

  • 70g smoked diced pancetta

  • salt and pepper to taste

  • Parmesan shavings to serve

  1. Heat 1 tbsp of olive oil in a large frying pan and add the chopped onion, garlic, pancetta and asparagus spears, cook for 3-4 minutes on a medium heat

  2. Once the onion has softened and the asparagus is tender tip into a dish and set aside to add back in later

  3. In the same pan add the remaining oil and the butter, tip in the gnocchi, season with a little salt and pepper and cook for 8-10 mins, stirring every now and then to prevent it sticking

  4. The gnocchi should be looking golden brown at this stage, add back into the pan the veg and pancetta, give it a good stir and it's ready to serve as is or with some shaved Parmesan and an extra drizzle of olive oil on top!

Make it your own:

If you wanted to make this veggie you could add extra Parmesan and leave out the pancetta or change it up by using finely chopped anchovies, chirizo or smoked salmon pieces!

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


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 © 2019 Mikayla Norton