Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto

Here's what you need


1 16-oz package potato gnocchi

3 ounces prosciutto

1 tablespoon olive oil

1 pound asparagus, trimmed and chopped into 1 inch pieces

2 tablespoons butter

2 tablespoons all purpose flour 

1/2 cup chicken broth

zest and juice of 1 lemon

1/4 cup milk or half and half

1 tablespoon chopped fresh parsley 

1/2 cup grated parmesan, plus more for garnish

salt and pepper to taste


Here's what you do


Cook gnocchi according to package instructions (usually plop them into a pot salted boiling water until they float). Strain and set aside. Preheat oven to 350 degrees. Place prosciutto in a single layer on a baking sheet. Bake for 10-15 minutes until browned along the edges and crispy. Dab with a paper towel and set aside.


Heat olive oil in a saute pan over medium heat. Add the asparagus and season with salt and pepper. Cook for 5 to 7 minutes then reduce heat to low. Push the asparagus to the sides of the pan and melt butter. Add the flour and whisk constantly to make a roux. Stream in the chicken broth, lemon zest and juice then stir until the roux is dissolved. Cook over medium-low heat until the liquid is bubbling and starting to thicken. Add the milk and parmesan cheese; season with salt, pepper and parsley then stir to combine.


Toss the gnocchi with the sauce and asparagus until completely coated and warmed through. Take half the prosciutto and crumble it into the pan. Serve gnocchi in big bowls topped with extra crumbled prosciutto, parmesan cheese and sprinkle of freshly cracked black pepper.