Ricotta Gnocchi with Asparagus and Bacon
Servings 4
Equipment
- Large pot
- Large skillet
- Strainer
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
Instructions
- 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!