RICOTTA GNOCCHI WITH ASPARAGUS AND PANCETTA

Ricotta Gnocchi with Asparagus and Pancetta image

Number Of Ingredients 11

1 tablespoon Olive Oil
4 ounces Pancetta, chopped
1/4 cups Scallions, chopped (white and pale green parts only)
2 cloves Garlic, minced
1 pound Asparagus, cut on a bias in to 1" pieces
1 cup Heavy Cream
2 ounces Parmigiano-Reggiano, grated
1 teaspoon Lemon zest
1 tablespoon Lemon juice
2 tablespoon Chives, minced
1 recipe Ricotta gnocchi

Steps:

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.

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