1 lb package of store-bought gnocchi
4 oz cubed pancetta, or 4-6 strip bacon, sliced
3 large shallots, sliced or a small onion, sliced
8 oz mushrooms, sliced
1 lb fresh asparagus, sliced
Bunch of fresh spinach
2 sprigs fresh thyme
1/4 tsp hot red pepper flakes (optional)
Salt and pepper to taste
Grab two large, sturdy pans, cast iron if you have it. Heat the first pan over medium and add the shallots and mushrooms and cook for 4-5 minutes, or until the shallots are soft and mushrooms begin to brown.
Add the thyme, red pepper flakes and asparagus. Cook until asparagus is fork-tender.
In the second pan, cook pancetta or bacon over medium heat until crisp. Set aside.
Add the gnocchi to the pan with the bacon drippings (add olive oil if you need it) and cook undisturbed for a few minutes per side. You want them to be nicely browned.
Add the spinach and gnocchi to the first pan and toss with the vegetables over low heat until spinach is just wilted.
Remove from heat and serve with a sprinkle of freshly grated Parmesan cheese.