Ricotta Gnocchi With Asparagus and Prosciutto Recipe

Ingredients

Ingredients

• 1 tablespoon extra-virgin olive oil

• 4 ounces thinly-sliced prosciutto, cut into thin ribbons

• 1/4 cup thinly-sliced green garlic or scallions, white and pale green parts only (about 4)

• 2 medium cloves garlic, minced

• 1 pound asparagus, cut on a bias into 1 1/2-inch pieces

• 1 cup heavy cream

• 2 ounces grated Parmigiano-Reggiano cheese, divided

• Kosher salt and freshly ground black pepper

• 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon, divided

• 2 tablespoons minced fresh chives

• 1 recipe ricotta gnocchi, prepared through the end of Step 4 (do not cook and do not make sauce)

Instructions

Directions

1. Set a large pot of salted water over high heat. Meanwhile, heat olive oil in a large skillet or slope-sided saucepan over medium-high heat until shimmering. Add prosciutto and cook, stirring, until mostly crisp, about 2 minutes. Add scallions and garlic and cook, stirring, until fragrant, about 1 minute. Add asparagus and cook, tossing and stirring frequently, until asparagus is just starting to turn tender, about 2 minutes

2. Add heavy cream and half of Parmesan. Cook, stirring, until cream thickens and coats the asparagus pieces, about 4 minutes. Season to taste with salt and pepper.

3. Add gnocchi to now-boiling pot of water, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Drain gnocchi, reserving 1/4 cup of pasta cooking water. Add gnocchi, lemon juice, half of lemon zest, chives, and 2 tablespoons of cooking water to saucepan with sauce and bring to a hard boil, stirring gently. Add more pasta water to thin sauce to desired consistency. Serve immediately, topped with lemon zest and additional Parmesan cheese.

4.