Ham and Asparagus Gnocchi

This homemade gnocchi recipe is my ode to spring. It blends smoky ham, fresh asparagus and lemon, and salty parmesan into one bite.

Ingredients: (serves 4)

GNOCCHI

- 2 1/2 lb. potatoes

- 1 1/4 cups AP flour, plus more for rolling

- big pinch of salt

- 1 egg, beaten

- 4 tbsp. butter (can be substituted with oil)

- 1 cup ham, diced (can be omitted)

- 1 cup asparagus, chopped

- pinch of salt

- juice of 1/2 a lemon

- 2 oz. parmesan cheese (can be omitted)

Directions:

1) In a large pot, boil potatoes until fork tender.

2) While the potatoes are boiling, prepare the vegetables. Slice off asparagus tops and halve. Cut the rest of the asparagus stalks into rounds.

3) Mash potatoes when they have slightly cooled. This can be done using a rice mill, potato masher, fork, or fine mesh strainer.

4) Add in flour, egg, and salt.

5) Mix until a smooth pasta dough is formed. Cut into 8 even pieces.

6) On a floured surface, roll out each piece of dough into a log around 1/2 inch thick.

7) Cut each log into pieces that are 1/2 inch in length, dusting lightly in flour.

8) In order to create the ridges found in gnocchi, use either a gnocchi board or the back of a fork. Gently roll each piece of dough and let it fall onto a floured surface. 9) Boil gnocchi in salted water until they float to the surface. 10) While cooking gnocchi, melt butter in a skillet.

11) Add in asparagus, ham, and a pinch of salt. Sauté until asparagus is tender.

12) Off the heat, add in cooked gnocchi, lemon juice, and parmesan cheese.

13) Serve and enjoy!