I used to think of one pan meals as something heavy that you would only make during the winter. Not so with this bright and flavorful gnocchi! Asparagus and prosciutto add a savory crunch while the light and creamy sauce brings everything together.

plate of gnocchi with asparagus this recipe
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Making gnocchi from scratch

Of all the pasta you can make at home, gnocchi is undoubtedly the easiest. It’s potato based with some flour, cheese and egg. While I recommend russet potatoes for this recipe, you can just as easily swap in sweet potato as well as any spices you want right into the dough. Just make sure that you keep the egg/flour/cheese ratios as written.

All you need to so is combine cooled mashed potato with the rest of the ingredients, and knead a few times until you create a soft dough. Keep the rest of the mashed potato and some flour handy, just in case the dough is either too wet or dry. After it comes together, form the dough into a ball and divide it into 6 pieces. Each one should roll into a long rope fairly easily. Cut the rope into the bite sized chunks and keep them on a well floured baking sheet until you shape them.

plate of gnocchi with asparagus

Something completely optional, but still a good idea, is using a gnocchi board. It has narrow ridges on the surface that create a signature pattern on each little gnocchi. If you’re not wanting to go that route, then simply use a fork to press down onto each piece, and you’ll get mostly the same outcome.

Keep all the shaped gnocchi on that same floured baking sheet, until they’re ready to be boiled.

Sauce

The BEST sauce. Fry the prosciutto up in some olive oil, add garlic and green onion, the asparagus, some lemon zest, parmesan and chives. So many layers of flavor, this really is some of the best gnocchi you will ever have.

Storage

This amazing gnocchi will keep in the fridge for three days, although it might not last that long! Like most leftovers, the flavors will only get better with time.

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plate of gnocchi with asparagus

Gnocchi with Prosciutto and Asparagus

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  • Author: Megan
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour + 30 minutes
  • Yield: 6–8 servings 1x
  • Category: Dinner, Pasta
  • Method: Stovetop, Oven
  • Cuisine: Italian
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Description

Homemade potato gnocchi, fresh asparagus, and crisp prosciutto are tossed in the most amazing cream sauce.

Ingredients

Units Scale

For the homemade gnocchi:

  • 2 medium russet potatoes
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole milk ricotta cheese
  • 3/4 cup freshly grated parmesan cheese (divided)
  • 1 large egg

For the sauce & to serve:

  • 1 TB extra virgin olive oil
  • 4 oz thinly sliced prosciutto (sliced into ribbons)
  • 2 scallions (sliced)
  • 2 tsp garlic paste
  • 1 lb fresh asparagus (sliced diagonally into 1 inch chunks)
  • 1 cup heavy cream
  • 1 tsp lemon zest
  • 1 TB fresh lemon juice (divided)
  • 2 TB fresh chives (minced)
  • salt and pepper (to taste)

Instructions

  1. Preheat the oven to 400°. Using a fork, poke holes in the potatoes and place onto sheet pan. Bake for one hour or until tender. Allow to cool completely.
  2. Cut the potatoes in half and scoop out the flesh into a mixing bowl. Mash and remove 1½ cups of the mashed potatoes to a separate large bowl and add the flour, ricotta cheese, ¼ cup of the parmesan, egg, 1 tsp salt and ½ tsp pepper.
  3. Lightly flour your work surface and divide the dough into 6 equal sections. Roll each section into an 18 inch long rope, adding a little more flour to prevent any sticking while you roll. Cut the rope into ¾ inch pieces, using a fork or gnocchi board to shape each piece, if desired. Transfer shaped gnocchi to a baking sheet lined with parchment paper and dusted with flour.
  4. Fill a large pot with salted water and set it over high heat to boil. While the water comes to temperature, heat the olive oil in a large skillet until it begins to shimmer. Add the prosciutto and cook until crisp, about 2 minutes. Add the scallions and garlic and continue cooking everything for another couple minutes, stirring frequently until fragrant. Add the asparagus and continue to stir frequently, until asparagus becomes tender. This should take a few minutes.
  5. Add the heavy cream to the skillet along with ¼ cup of the parmesan. Cook and stir until the cream thickens and begins to coat the asparagus, about 4 minutes. Season with salt and pepper, and remove from the heat while you boil the gnocchi.
  6. Add the gnocchi to the boiling salted water, stirring gently. When the gnocchi are ready, they will float. Allow them to float in the boiling water for about 30 seconds before draining. Using a spider skimmer, pull out the cooked gnocchi and add it directly to the skillet with the sauce. Reserve ¼ cup of the pasta water.
  7. Place the skillet back over medium heat and add the lemon juice, half of the lemon zest, chives, and half of the pasta water to the skillet. If you would like the sauce to be thinner, add more pasta water.
  8. Serve immediately topped with remaining lemon zest, parmesan cheese, and a little more chopped chives.

Nutrition

  • Serving Size:
  • Calories: 298
  • Sugar: 2.9 g
  • Sodium: 633.3 mg
  • Fat: 12.9 g
  • Saturated Fat: 6.8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 33.4 g
  • Fiber: 2.7 g
  • Protein: 13.6 g
  • Cholesterol: 59.9 mg

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