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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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