Thursday, April 27, 2017

Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto

Internet friends!! Hi!!

Wow, it has been over a month since I shared my last recipe with you, which just happened to be this insanely delicious Sweet Chili Chicken Ramen that I am now officially craving again. Things have been a little crazy on the home-front and that's actually because we bought a home! Things moved at the speed of light, and between packing and moving I also took a quick but truly amazing trip to Sedona, AZ with my BFF. All I'm saying is, although I have been cooking and baking and eating and getting adjusted to my new kitchen, blogging took a bit of a back seat...but today, I am back!

It seemed fitting that I come back from my internet silence with this deeelicious recipe. My Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto is the quintessential meal for these early spring days. Warmer temperatures always have me craving fresh, crunchy vegetables and bright, citrusy flavors. Asparagus is just ah-mazing right now, I love the super thin stalks so much that I'll sometimes just roast off a bunch with a bit of olive oil and plop a drippy egg on top for a simple and satisfying dinner. And who doesn't love a super lemony dinner to brighten up their day??

The thing is, I live in New England. And that means that one day, it can be 75 and sunny and the next it can be a chilly, rainy and raw. So while we may be craving bright and fresh , we also still need a bit of comfort food to warm us up from the inside out. Gnocchi are basically edible pillows. soft and starchy and chewy. They are the perfect candidate to be doused in an herby lemon cream sauce with copious amounts of parmesan cheese. For an extra special, decadent crunch, prosciutto gets baked in the oven until crisp then crumbled all over the top. It's fancy bacon. It's a necessity.

So there you have it. The perfect balance of fresh and decadence. This meal needs to be on your dinner menu ASAP!

Here's what you need for Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto* (Print Recipe!)

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 throughout. 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 a sprinkle of freshly cracked black pepper.

*Gas Stove Girl Original Recipe

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