This fall pasta dish will fill you up on a chilly night with all the right flavors! Pumpkin, pancetta, and asparagus – you really can’t go wrong here. Also, just in case you missed it.. PUMPKIN! We love alllllll things pumpkin. There are two pumpkin candles currently lit while writing this post (sets the mood, you know??).
Well, let’s get right to this tasty goodness. First, we cut the asparagus into pieces and sautéed them in a pan with 1 tbs. olive oil over medium heat. We prefer our asparagus on the crunchier side, so after 5 minutes they were perfect. We took them off the heat and let them sit on the side.
Next, the pancetta. Oohhhhhh pancetta – the bacon of Italy. We bought this baby pre-diced from Trader Joe’s. We simmered the entire package in a skillet with 1 clove of garlic (diced) over medium heat until the pieces were crispy. About 8 minutes. Set aside half for garnish.
We picked up some dry gnocchi from Trader Joe’s and cooked it according to the package instructions (it only takes a few minutes!). We then let it sit aside while we cooked the sauce. To make the pumpkin sauce, we put 1/2 can of pumpkin puree in a medium-hot pan and added 1 cup of 2% milk and let it simmer until it transformed into a creamy sauce. We added the gnocchi to the pan and let it soak up all the sauce and marry together. Don’t you wish you could marry pumpkin sauce? We added half of the pancetta and mixed it all together.
To finish the dish, put the pasta on the plate and top with asparagus and the rest of your pancetta. Grate parmigiano-reggiano on top, if you dare. Happy Fall Cooking! 🙂
Autumn Gnocchi with Pancetta & Asparagus in a Pumpkin Sauce
10 MIN PREP
20 MIN COOK
4 oz. diced pancetta (1 package of diced pancetta from Trader Joe’s)
1 clove garlic
1 bundle of asparagus
1 tbs. olive oil
1 package of dried gnocchi (17.6 oz.)
1/2 can pumpkin puree
1 cup 2% milk
4 tbs. grated parmigiano-reggiano
Cut the asparagus into pieces and sauté in a pan with 1 tbs. olive oil over medium heat. Sauté for 5 minutes. Take them off the heat and let them sit on the side.
Simmer the entire package in a skillet with 1 clove of garlic (diced) over medium heat until the pieces are crispy. About 8 minutes. Set aside half for garnish.
Cook gnocchi according to package.
Put 1/2 can of pumpkin puree in a medium-hot pan and added 1 cup of 2% milk. Let simmer until creamy. Add gnocchi to sauce and add half of the pancetta.
Plate the pasta and top with reserved pancetta and asparagus. Grate parmigiano-reggiano cheese over dish.