Gnocchi with Asparagus and Crispy Parma Ham

Drogo
Servings

2-3

Prep Time

10 minutes

Cook Time

10 minutes

Gnocchi with asparagus and Parma ham is a quick spring pasta dish that puts a handful of quality ingredients front and centre. This spring gnocchi recipe tosses soft potato gnocchi with just-cooked asparagus spears, then finishes the plate with shards of pan-crisped Parma ham that add a salty, savoury crunch over the top. 

The dish takes around 15 to 20 minutes from start to plate, which makes it a strong pick for a relaxed weeknight dinner or a casual weekend lunch. It also takes well to variations: peas, courgette ribbons or courgette flowers all work alongside the asparagus when they are in season.

Ingredients

  • 500g fresh gnocchi
  • 80g Parma ham
  • 2 cloves garlic, crushed
  • Large knob of butter
  • 250g asparagus
  • Lots of Parmesan, to garnish
  • Splash of olive oil

Directions

  1. Preheat a grill to medium. Lay the Parma ham flat on a baking sheet and put it under the grill for 5 minutes to crisp up.
  2. Chop the asparagus into short lengths, then cook in boiling water for a couple of mins before lifting out using a slotted spoon.
  3. Cook the gnocchi for 2 minutes in the same water, then drain, reserving some of the starchy water.
  4. Add the butter and a splash of olive oil to a frying pan and gently sizzle the garlic for a minute or so.
  5. Add the gnocchi and gently cook for a couple of minutes, adding a generous few spoonfuls of the water. Once a creamy sauce has formed, add the asparagus.
  6. Season with plenty of black pepper. Serve with plenty of Parmesan grated on top and the crispy Parma ham.

Ingredients you'll need