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ricotta gnocchi with asparagus

Parmesan Ricotta Gnocchi with Asparagus

Delicious Parmesan Ricotta Gnocchi with Asparagus recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.