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1 tablespoon extra-virgin olive oil

4 ounces thinly sliced prosciutto, cut into thin ribbons

¼ cup thinly sliced green garlic or scallions, white and pale green parts only (about 4)

2 medium cloves garlic, minced

1 pound asparagus, cut on a bias into 1 ½-inch pieces

1 cup heavy cream

2 ounces grated Parmigiano-Reggiano cheese, divided

Kosher salt and freshly ground black pepper

1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon, divided

2 tablespoons minced fresh chives

1 recipe ricotta gnocchi , prepared through the end of Step 4 (do not cook and do not make sauce)

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1. 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.

2. 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.

3. 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 ¼ 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.

Note:

Use approx. 19 oz to 21 oz (538 g to 595 g) pre-made gnocchi.