De-'Light'-Ful Spring Gnocchi With Asparagus and Prosciutto
When asparagus starts to make its entrance at the farmer's markets, it's time to make this light, flavorful dish with prosciutto and gnocchi. But not just any gnocchi...say goodbye to the lead-like heavy pasta made with potatoes and hello to fresh Ricotta Gnocchi! This light and tender gnocchi dough comes together in the time it takes to boil water. Recipe adapted from J. Kenji Lopez-Alt from Serious Eats.
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 ricotta gnocchi, recipe follows
Directions:
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.
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.
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.
Ricotta Gnocchi
Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 ¼ cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
¾ to 1 cup flour
Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour. Follow Step 3 of recipe above.
