Ricotta Gnocchi With Asparagus And Prosciutto Recipe

• 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
• , prepared through the end of Step 4 (do not cook and do not make sauce)

1. 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.
2. 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.
3. 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.

extravirgin olive oil, green garlic, garlic, heavy cream, cheese, kosher salt, lemon, fresh chives, recipe

Taken from www.seriouseats.com/recipes/2015/05/ricotta-gnocchi-asparagus-prosciutto.html (may not work)