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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2205 kcal 110 %
- Fat 128 g 196 %
- Saturated 69 g 347 %
- Carbs 181 g 60 %
- Fiber 22 g 86 %
- Protein 92 g 184 %
- Cholesterol 474 mg 158 %
- Sodium 4686 mg 195 %
- Calcium 1112 mg 111 %
- Magnesium 253 mg 60 %
- Potassium 3509 mg 75 %
- Iron 21 mg 116 %
- Zinc 10 mg 94 %
- Phosphorus 1545 mg 221 %
- Vitamin A 1320 µg 147 %
- Vitamin C 108 mg 120 %
- Thiamin (B1) 3 mg 213 %
- Riboflavin (B2) 2 mg 180 %
- Niacin (B3) 19 mg 120 %
- Vitamin B6 3 mg 197 %
- Folate equivalent (total) 637 µg 159 %
- Vitamin B12 2 µg 95 %
- Vitamin D 6 µg 37 %
- Vitamin E 10 mg 69 %
- Vitamin K 232 µg 193 %
Ricotta Gnocchi With Asparagus and Prosciutto Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces thinly sliced prosciutto, cut into thin ribbons
- 1/4 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 1/2-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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