Gnocchi with Asparagus, Prosciutto, and Mushrooms

This was a quick, delicious meal. I love asparagus. Not so much when I was younger, but now I think it is really great and beautiful. It adds such lovely color to any dish. I adapted this a little bit from Cooking Light, first, because there isn't a store here that has pancetta, so I used prosciutto. Also I added the mushrooms because you can never have too many vegetables. We had salad on the side and everyone was satisfied!

Gnocchi with Asparagus, Prosciutto and Mushrooms
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)

2 ounces prosciutto, 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

4 oz. sliced mushrooms

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

1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.
3. Add shallots, asparagus, and mushrooms to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.