Ricotta Gnocchi with Asparagus and Bacon

This ricotta gnocchi with asparagus and bacon recipe has pillowy light homemade ricotta gnocchi tossed in a creamy sauce with asparagus, bacon, and chives.

I planned to toss some frozen homemade ricotta gnocchi in a pomodoro sauce, but decided to make this creamy sauce instead, after seeing the recipe on Serious Eats. I adapted the recipe a little by using bacon instead of prosciutto because that’s what I had; otherwise, I kept it the same. The sauce was creamy and rich, but the lemon and asparagus made it lighter. We all thought the pillowy, light, and tender ricotta gnocchi tasted amazing in this delicious sauce, and it paired nicely with a loaded garden salad and some crusty bread. 

Ricotta Gnocchi with Asparagus and Bacon

Ingredients:

• 4 slices of bacon
• 1 tbsp olive oil
• 1 pound of asparagus, cut on a bias into 1½-inch pieces
• ¼ cup green scallions, white and pale green parts only, thinly sliced
• 2 medium cloves of garlic, minced
• 1 cup heavy cream
• 2 oz parmesan cheese, finely grated, divided
• Sea salt and freshly cracked black pepper, to taste
• 1 tsp  grated lemon zest,  plus 1 tbsp juice from 1 lemon, divided
• 2 tbsp fresh chives, minced
• 1 recipe of easy homemade ricotta gnocchi, fresh or frozen

How to Make Ricotta Gnocchi with Asparagus and Bacon

Set a large pot of well-salted water over high heat.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Set aside on a paper towel to drain; chop into small bits.

Remove the bacon grease, wipe out the large skillet, add the olive oil, and heat it over medium-high heat.

Add asparagus and cook, tossing and stirring frequently, until asparagus starts to turn tender, about 2 minutes.

Add green onions and garlic and cook, stirring, until fragrant, about 1 minute.

Add heavy cream and half of the parmesan, and cook, stirring, until cream thickens and coats the asparagus pieces, about 4 minutes. Season to taste with sea salt and freshly cracked pepper.

Add gnocchi to a now-boiling large pot of water, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total for fresh and closer to 4-5 minutes for frozen.

Drain the ricotta gnocchi in a strainer, reserving ¼ cup of pasta cooking water.

Add gnocchi, bacon bits, lemon juice, half of the lemon zest, chives, and 2 tablespoons of cooking water to the large skillet with sauce and bring to a hard boil, stirring gently.

Add more pasta water to thin the sauce to the desired consistency.

Serve immediately, topped with lemon zest and additional Parmesan cheese. Enjoy!