Why It Works
- Quick gnocchi dough comes together in less time than it takes to boil a pot of water.
- Using heavy cream makes a quick and easy pasta sauce with minimal ingredients and great flavor and texture.
Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot.
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, prepared through the end of Step 4 (do not cook and do not make sauce)
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 19g||95%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 6g||20%|
|Total Sugars 5g|
|Vitamin C 15mg||76%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|