Creamy Gnocchi with Ham and Asparagus
Creamy Gnocchi with Ham and Asparagus is one of our favorite springtime dinners. I start this dish by making homemade potato and ricotta gnocchi. Over the years, I’ve worked hard perfecting this recipe. So, I can confidently say that it’s quite foolproof. As long as you follow the directions, your gnocchi will turn out perfectly. After I make the gnocchi, I make a light and creamy sauce. Finally, it all gets tossed together with asparagus and ham. We like this dish for several reasons. First of all, I like that I can make the gnocchi ahead of time. You can freeze the gnocchi before cooking them, if you want to. But, I like to cook them all at once. Then, I can make multiple gnocchi dishes in a row, or freeze the cooked gnocchi. Secondly, once I cook the gnocchi, the sauce only takes minutes to make. And, lastly, we all love the tender melt-in-your mouth gnocchi.
The Equipment I Used
- A Food Scale- For perfect gnocchi, I strongly recommend weighing your flour.
- A Potato Ricer- Use this to make your potatoes light and fluffy. You could also use a food mill.
- A Large Bowl- I like to mix up my gnocchi dough in a large bowl.
The Ingredients Needed for Creamy Gnocchi with Ham and Asparagus
- Potatoes- I always use Yukon Gold potatoes for these gnocchi. I know a lot of people prefer russet potatoes for gnocchi, but I prefer Yukon Golds.
- Ricotta Cheese- I always use fresh whole milk ricotta cheese. Bel Gioso is a good brand that I recommend.
- Flour- Use all purpose flour.
- Chicken Stock- I always use my homemade chicken stock.
How I Made my Gnocchi
- First, I made my gnocchi dough. You’ll only need half the gnocchi for this sauce recipe.
- Next, I made the sauce. Be sure to simmer the cream until it’s nice and thick.
- Finally, I tossed the gnocchi in the sauce and topped it all with basil and shaved Parmesan.
If you like gnocchi, you need to try this delicious Creamy Gnocchi with Ham and Asparagus.
Creamy Gnocchi with Ham and Asparagus
Homemade potato and ricotta gnocchi tossed with ham and asparagus in a light cream sauce.
Equipment
- potato ricer
Ingredients
For the Potato and Ricotta Gnocchi:
- 1½ pounds Yukon Gold potatoes
- 2 large eggs, beaten
- ⅔ cup whole milk ricotta cheese
- ¾ cup grated Parmesan cheese
- 1½ tsp. kosher salt
- 2 cups all purpose flour (240g)
For the Creamy Sauce with Prosciutto and Peas:
- 2 tbsp. extra virgin olive oil
- 1 cup ham , sliced in half inch strips
- 1 cup white wine
- ½ cup heavy cream
- ½ cup chicken stock
- 2 tbsp. minced garlic
- 1 tbsp. unsalted butter
- 1 bunch trimmed asparagus, cut in three inch pieces
- ½ cup Parmesan cheese, shaved
- ¼ cup basil leaves
Instructions
For the Potato and Ricotta Gnocchi:
- Prick potatoes all over with a fork, and bake them in a 425 degree oven, directly on the rack, for forty minutes, or until tender when tested with a fork.
- When the potatoes are done baking, scoop them out of their shells and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.
- Remove a golf ball sized piece of dough, and on a floured board, roll into a thin log, about a half inch thick. Cut the log into ¾ inch pieces. Place them on a floured parchment lined pan. Repeat until all the dough is used up. You will only need half the gnocchi for this recipe. You can freeze the rest of the gnocchi by placing the sheet full of them in the freezer. When they're frozen, you can put them in a freezer bag to store them.
- Boil a large pot of salted water. Drop in one ladle full of gnocchi at a time. Using a slotted spoon, remove the gnocchi as soon as they rise to the top. Drop them into a colander as soon as they're done so they dry completely. Repeat until all the gnocchi are cooked. You'll only need half the gnocchi for this sauce. Save the rest for another use. Check out this site for lots of other gnocchi sauce recipes.
For the Creamy Sauce with Ham and Asparagus:
- Begin by cooking the asparagus: Bring one inch of water to a boil in a three quart saucepan. Add the asparagus and simmer, covered, for 5 minutes. Drain well.
- In a large skillet, heat the oil. Cook the ham for one minute on medium heat, and then remove it to a plate.
- To the skillet, add the wine and cook it on high heat until it's reduced by half, for about four minutes. Lower the heat to medium, and stir in the cream, chicken stock, garlic, and butter. Simmer for four minutes or until the cream has thickened. . Add the gnocchi, asparagus, and reserved ham, and the grated Parmesan. Cook for a couple of minutes, just until the gnocchi is warmed up.
- Serve garnished with basil and the shaved Parmesan cheese.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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