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Ricotta Gnocchi with Asparagus and Prosciutto
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 113g thinly-sliced prosciutto, cut into thin ribbons
  • ¼ cup thinly-sliced green garlic or scallions, white and pale green parts only (about 4)
  • 2 medium cloves garlic, minced
  • 453g asparagus, cut on a bias into 1 ½-inch pieces
  • 1 cup heavy cream
  • 57g 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)
Note: Ingredients may have been altered from the original.
Steps
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