🌚 Gnocchi with Asparagus and Prosciutto 🐐
SOURCE: J. Kenji Lopez-Alt
INGREDIENT QUANTITY PROCEDURE
  1. 1 Bring a large pot a water to a boil.
olive oil
  1. 2 Heat oil in a dutch oven over high.
  2. 3 Add prosciutto, turning occasionally, until crispy.
  3. 4 Set aside a handful of prosciutto (for serving).
prosciutto (torn into ribbons)
8 oz
green onion (thinly sliced)
1 2 cup
  1. 5 Add, stirring until fragrant (~1 minute)
garlic cloves (microplaned)
3
asparagus (cut into 1" pieces)
1 lb
  1. 6 Add, stirring until just tender.
heavy cream
2 cup
  1. 7 Add heavy cream and slowly add parmesan, stirring constantly.
  2. 8 Cook, stirring often, until sauce thickens and coats the asparagus (~10+ minutes).
parmesan (microplaned)
4 oz
Ricotta Gnocchi
  1. 9 Add, tossing until combined.
  2. 10 Serve warm.
lemon zest
1 tsp
lemon juice
2 tbsp
chives
2 tbsp
SCALING: