Gnocchi With Asparagus and Prosciutto

10 05 2014

Gnocchi can make for a wonderfully quick homemade meal, especially when it’s dressed in a simple olive oil and butter sauce. When I make homemade gnocchi, I save some to freeze for when I need a fast supper option. You can do the same, or use store-bought. Extra bonus about this meal is that you can enjoy it on it’s own, or add a protein of your choice on the side – like grilled chicken. Now, where’s my fork? 🙂

Gnocchi With Asparagus and Prosciutto

The following serves 3 (compliments of This Girl’s Gotta Eat):

  • 2 cups homemade or store-bought Gnocchi
  • Extra-virgin olive oil
  • 5 slices of thinly sliced prosciutto, chopped
  • 1 bunch of thick asparagus, ends trimmed and diagonally cut into thirds
  • 1 large shallot, thinly sliced
  • 3 cloves of garlic, minced
  • Good pinch of red pepper flakes
  • Kosher salt
  • 2 Tbsp cold butter or butter substitute
  • 4-5 large leaves of basil, rolled up like a cigar and thinly sliced
  • Zest of 1 small lemon
  • Parmesan cheese, grated

Bring a large pot of salted water to a boil. Add cut asparagus and boil for 2-3 minutes until bright green and crisp. Remove immediately and run until cold water to stop the cooking process. Set aside.

Bring the water you used to blanch the asparagus back to a boil. Heads up, the water will be green from the asparagus, but no worries – that just adds flavor!

Meanwhile, in a large skillet over medium-high heat, warm a few Tbsp of oil and add prosciutto. Cook, stirring often, until golden brown and crisp. Remove prosciutto to a paper towel-lined plate. Lower heat to medium and add 1/4 cup of extra-virgin olive oil. Once the oil is hot, add the shallots and cook for 2 minutes, stirring constantly. Next add the garlic and red pepper flakes, cooking for another minute to flavor the oil. Turn the heat down to low and season lightly with salt to taste. Add the butter, and swirl to melt – this will also help thicken the sauce slightly.

Add the gnocchi to the boiling water, cover and bring up to a rapid boil. Once the gnocchi float to the top, they’re done (this will only take a few minuets, they cook fast). If using store-bought gnocchi, be sure to follow the cooking instructions on the package instead. Remove with a slotted spoon or spider strainer and add right to the sauce. Don’t worry about some of the cooking water getting into the sauce, you want that!

Once all the gnocchi are in with the sauce, add the cooked asparagus to the sauce as well. Add half the basil, increase heat to medium and cook everything together, stirring constantly for a minute or two. Taste and season with a little more salt if needed.

Transfer gnocchi, asparagus and all of the sauce to a large serving platter. Garnish with the crisp prosciutto, the rest of the basil, fresh lemon zest and as much parmesean as you like. Serve family style, with more parmesean on the side.

My choice of wine with this dish: Chardonnay.

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