Parmesan Ricotta Gnocchi with Asparagus

Here is my favorite ricotta gnocchi recipe, with pillowy soft gnocchi tossed in a creamy sauce with asparagus, crispy prosciutto, garlic, and a bright hit of lemon.

This dish is one of my go-to spring dinners when asparagus is in season. It feels fancy enough for guests but comes together quickly on a weeknight. Plus, my kids actually eat it, which is always a win in my book.

What Kind of Ricotta Should I Use?

For making ricotta gnocchi, you’ll want to use whole milk ricotta rather than part-skim, as the extra fat helps create a tender, pillowy texture. The quality of your ricotta really matters here – look for a brand that’s smooth and creamy rather than grainy or watery. If your ricotta seems too wet, you can drain it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using it. Some people swear by fresh ricotta from the deli counter or Italian market, which tends to be richer and less processed than the tubs you find in the dairy aisle, but a good quality store-bought ricotta will work just fine for this recipe.

Options for Substitutions

This gnocchi dish is pretty forgiving when it comes to swaps:

• Ricotta gnocchi: If making homemade gnocchi isn’t in the cards, store-bought gnocchi works great. You can use potato gnocchi or even ricotta gnocchi from the refrigerated section – just cook according to package directions.
• Prosciutto: Swap this with pancetta, bacon, or even cooked ham if that’s what you have. Bacon will add a smokier flavor, so adjust your salt accordingly since it tends to be saltier.
• Asparagus: When asparagus isn’t in season, try using broccolini, green beans, or sugar snap peas instead. They’ll give you that fresh, green vegetable element with similar cooking times.
• Cream: Heavy cream can be replaced with half-and-half for a lighter sauce, though it won’t be quite as rich. You could also use whole milk mixed with 2 tablespoons of butter for a similar effect.
• Parmigiano-Reggiano: Pecorino Romano or Grana Padano are good alternatives. Just keep in mind that Pecorino is saltier, so taste before adding extra salt to your dish.
• Scallions: Shallots or regular yellow onions work fine here. Use about 1/4 cup of finely chopped shallot or onion as a replacement.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking ricotta gnocchi is overcrowding the pot, which causes them to stick together and cook unevenly – work in batches if needed and give them plenty of room to float freely. Another common error is draining the gnocchi without saving enough pasta water, so make sure to reserve at least 1/4 cup before you drain, as this starchy water helps the sauce cling to the gnocchi and creates a silky texture. Don’t add the gnocchi to the sauce too early or let them sit too long after cooking, since they can become mushy – instead, time it so they go straight from the boiling water into the pan with your asparagus cream sauce. Finally, be gentle when tossing the gnocchi with the sauce using a light folding motion rather than aggressive stirring, which can break apart these delicate pillows.

What to Serve With Ricotta Gnocchi?

This ricotta gnocchi with asparagus is pretty filling on its own, but I love serving it with a simple arugula salad dressed with olive oil and lemon to cut through the richness of the cream sauce. A crusty baguette or ciabatta on the side is perfect for soaking up any extra sauce left in your bowl. If you’re feeding a crowd, you could start with some bruschetta or a caprese salad to keep the Italian theme going. For wine lovers, a crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemon and asparagus flavors.

Storage Instructions

Store: This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The gnocchi will absorb some of the sauce as it sits, so it won’t be quite as saucy when you reheat it.

Reheat: Warm up your leftovers gently in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. You can also microwave it, but add a bit of liquid and stir halfway through to keep everything from drying out.

Make Ahead: If you want to prep ahead, you can make the ricotta gnocchi in advance and keep them uncooked on a baking sheet in the fridge for up to 24 hours. The sauce comes together so quickly that I’d recommend making it fresh when you’re ready to eat for the best flavor and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 50-60 g
• Fat: 100-115 g
• Carbohydrates: 130-150 g

Ingredients

For the gnocchi:

• 1 recipe ricotta gnocchi (I always use Galbani whole milk ricotta for these)
• 1/4 cup pasta water

For the sauce and vegetables:

• 1.5 tbsp olive oil
• 4 oz prosciutto (sliced into 1/4-inch ribbons)
• 1/4 cup scallions
• 3 cloves garlic (freshly minced for best flavor)
• 1 lb asparagus (trimmed and cut into 1-inch lengths)
• 1 cup cream (I prefer Horizon Organic heavy cream for richness)
• 2.5 oz parmigiano-reggiano
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp chives
• 1/4 tsp red pepper flakes
• salt
• pepper

Step 1: Prepare Mise en Place and Start Water

• 3 cloves garlic
• 4 oz prosciutto
• 1/4 cup scallions
• 1 lb asparagus
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp chives
• 2.5 oz parmigiano-reggiano
• salt

Bring a large pot of salted water to a boil—this will be your gnocchi cooking water.

While waiting, prepare all your ingredients: mince the garlic, cut the prosciutto into 1/4-inch ribbons, slice the scallions, trim and cut the asparagus into 1-inch lengths, zest and juice the lemon, grate the Parmigiano-Reggiano, and chop the chives.

Having everything ready before you start cooking ensures smooth timing and prevents burning.

Step 2: Build the Sauce Base with Prosciutto and Aromatics

• 1.5 tbsp olive oil
• 4 oz prosciutto
• 3 cloves garlic
• 1/4 cup scallions

Heat the olive oil in a large skillet over medium heat.

Add the prosciutto ribbons and cook for 2 minutes until the edges are slightly crispy and starting to render fat—this builds a flavorful foundation for your sauce.

Stir in the minced garlic and scallions, cooking for 1 minute until fragrant.

The heat should be gentle enough that the garlic doesn’t brown, as burnt garlic will taste bitter.

Step 3: Cook the Asparagus and Create the Cream Sauce

• 1 lb asparagus
• 1 cup cream
• 1.25 oz parmigiano-reggiano
• 1/4 tsp red pepper flakes
• salt
• pepper

Add the asparagus pieces to the skillet with the prosciutto mixture and cook for 2 minutes, stirring occasionally so the asparagus picks up the flavored oil and prosciutto fat.

Pour in the cream and half of the grated Parmigiano-Reggiano, stirring to combine.

Simmer for 4 minutes until the asparagus is tender-crisp and the sauce slightly thickens—I like the asparagus to still have a little bite rather than being completely soft.

Season the sauce with salt, pepper, and red pepper flakes to taste.

Don’t overdo the salt since the cheese and prosciutto are already salty.

Step 4: Cook and Drain the Ricotta Gnocchi

• 1 recipe ricotta gnocchi
• 1/4 cup pasta water

When the sauce is nearly done, add the ricotta gnocchi to your boiling salted water.

Cook for about 3 minutes—the gnocchi will float to the surface when done.

As soon as they float, drain them in a colander but reserve 1/4 cup of the starchy pasta water; this water is liquid gold for adjusting the sauce consistency.

Step 5: Combine Gnocchi and Finish the Dish

• cooked gnocchi from Step 4
• sauce base from Step 3
• 1/4 cup pasta water
• 1 tbsp lemon juice
• 0.5 tsp lemon zest

Add the drained gnocchi directly to the warm sauce in the skillet along with the lemon juice and half of the lemon zest, folding gently to coat the gnocchi without breaking them apart.

Pour in about half of the reserved pasta water and bring to a gentle simmer for 1-2 minutes to help the sauce cling to the gnocchi.

If the mixture seems too thick or dry, add more pasta water a tablespoon at a time until you achieve a silky, cohesive sauce that coats each gnocchi piece.

Step 6: Plate and Garnish

• 1.25 oz parmigiano-reggiano
• 0.5 tsp lemon zest
• 2 tbsp chives

Divide the gnocchi and sauce among serving bowls.

Top each portion with the remaining grated Parmigiano-Reggiano, the remaining lemon zest, and a generous sprinkle of fresh chives.

Serve immediately while the gnocchi are still warm and the sauce is creamy.

Parmesan Ricotta Gnocchi with Asparagus

Delicious Parmesan Ricotta Gnocchi with Asparagus recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the gnocchi::

• 1 recipe ricotta gnocchi (I always use Galbani whole milk ricotta for these)
• 1/4 cup pasta water

For the sauce and vegetables::

• 1.5 tbsp olive oil
• 4 oz prosciutto (sliced into 1/4-inch ribbons)
• 1/4 cup scallions
• 3 cloves garlic (freshly minced for best flavor)
• 1 lb asparagus (trimmed and cut into 1-inch lengths)
• 1 cup cream (I prefer Horizon Organic heavy cream for richness)
• 2.5 oz parmigiano-reggiano
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp chives
• 1/4 tsp red pepper flakes
• salt
• pepper

Method

 

1. Bring a large pot of salted water to a boil—this will be your gnocchi cooking water. While waiting, prepare all your ingredients: mince the garlic, cut the prosciutto into 1/4-inch ribbons, slice the scallions, trim and cut the asparagus into 1-inch lengths, zest and juice the lemon, grate the Parmigiano-Reggiano, and chop the chives. Having everything ready before you start cooking ensures smooth timing and prevents burning.
2. Heat the olive oil in a large skillet over medium heat. Add the prosciutto ribbons and cook for 2 minutes until the edges are slightly crispy and starting to render fat—this builds a flavorful foundation for your sauce. Stir in the minced garlic and scallions, cooking for 1 minute until fragrant. The heat should be gentle enough that the garlic doesn't brown, as burnt garlic will taste bitter.
3. Add the asparagus pieces to the skillet with the prosciutto mixture and cook for 2 minutes, stirring occasionally so the asparagus picks up the flavored oil and prosciutto fat. Pour in the cream and half of the grated Parmigiano-Reggiano, stirring to combine. Simmer for 4 minutes until the asparagus is tender-crisp and the sauce slightly thickens—I like the asparagus to still have a little bite rather than being completely soft. Season the sauce with salt, pepper, and red pepper flakes to taste. Don't overdo the salt since the cheese and prosciutto are already salty.
4. When the sauce is nearly done, add the ricotta gnocchi to your boiling salted water. Cook for about 3 minutes—the gnocchi will float to the surface when done. As soon as they float, drain them in a colander but reserve 1/4 cup of the starchy pasta water; this water is liquid gold for adjusting the sauce consistency.
5. Add the drained gnocchi directly to the warm sauce in the skillet along with the lemon juice and half of the lemon zest, folding gently to coat the gnocchi without breaking them apart. Pour in about half of the reserved pasta water and bring to a gentle simmer for 1-2 minutes to help the sauce cling to the gnocchi. If the mixture seems too thick or dry, add more pasta water a tablespoon at a time until you achieve a silky, cohesive sauce that coats each gnocchi piece.
6. Divide the gnocchi and sauce among serving bowls. Top each portion with the remaining grated Parmigiano-Reggiano, the remaining lemon zest, and a generous sprinkle of fresh chives. Serve immediately while the gnocchi are still warm and the sauce is creamy.