Ricotta Gnocchi With Asparagus And Prosciutto Recipe Recipe

Name: Ricotta Gnocchi With Asparagus And Prosciutto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; , prepared through the end of Step 4 (do not cook and do not make sauce)

Servings: persons

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
, prepared through the end of Step 4 (do not cook and do not make sauce)

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.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Ricotta Gnocchi With Asparagus And Prosciutto Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Gnocchi With Asparagus And Prosciutto Recipe

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