Ricotta Gnocchi with Asparagus and Prosciutto
12 oz Best Quality Ricotta Cheese
1 oz Finely Grated Parmesan Cheese
4 to 6 oz All-Purpose Flour (about 1 cup)
1 Whole Egg
1 Egg Yolk
1 T Extra-Virgin Olive Oil
4 oz Thinly Sliced Prosciutto, cut into ribbons
1/4 C Thinly Sliced Green Garlic or Scallions
2 Medium Cloves Garlic, minced
1 lb Asparagus, cut on a bias into 1 1/2-inch pieces
1 C Heavy Cream
2 oz Grated Parmigiano-Reggiano cheese, divided
1 t Grated Zest plus 1 T juice from 1 lemon, divided
2 T Fresh Chives, minced
Salt and Pepper to Taste
Semolina Flour, for dusting
Line a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh. Remove excess ricotta to leave exactly 8 ounces. Reserve excess ricotta for another use. Add Parmesan, 3 1/2 ounces of flour, whole egg, and egg yolk to bowl. Season with salt and pepper. Combine mixture with a rubber spatula. It should be sticky but not loose. Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute.
Transfer dough to a lightly floured work surface and dust the top with flour. Flatten into a 4- to 6-inch disk and cut into quarters using a bench scraper. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs.
Using your bench scraper, cut each log into 8 to 10 gnocchi. Transfer to a parchment-lined baking sheet dusted in semolina flour. Shake to lightly coat gnocchi and prevent sticking.
Set a large pot of salted water over high heat. Meanwhile, heat olive oil in a large skillet or slope-sided saucepan over medium-high heat until shimmering. Add prosciutto and cook, stirring, until mostly crisp, about 2 minutes. Add scallions and garlic and cook, stirring, until fragrant, about 1 minute. Add asparagus and cook, tossing and stirring frequently, until asparagus is just starting to turn tender, about 2 minutes. Add heavy cream and half of Parmesan. Cook, stirring, until cream thickens and coats the asparagus pieces, about 4 minutes. Season to taste with salt and pepper.
Add gnocchi to now-boiling pot of water, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Drain gnocchi, reserving 1/4 cup of pasta cooking water. Add gnocchi, lemon juice, half of lemon zest, chives, and 2 tablespoons of cooking water to saucepan with sauce and bring to a hard boil, stirring gently. Add more pasta water to thin sauce to desired consistency. Serve immediately, topped with lemon zest and additional Parmesan cheese.
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