tagAlt.Ricotta Gnocchi with Asparagus and Italian Bacon

Pillowy Ricotta Gnocchi with Fresh Asparagus and Italian Pancetta

A quick and elegant Italian gnocchi dish that’s as light as air, bursting with spring flavor.
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    • ( Scored 5 on 1 reviews )

Nina:

Loving the light texture of these gnocchi, so different from the potato gnocchi I already love. The sauce is also perfect - a terrific variation to h...

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tagAlt.Ricotta Gnocchi with Asparagus and Italian Bacon

Light Ricotta Gnocchi Paired with Spring Asparagus and Savory Italian Pancetta

Experience a modern twist on a beloved Italian favorite with these ricotta gnocchi—a lighter and faster alternative to the classic potato-based version. Unlike traditional gnocchi, which can be dense and time-consuming, ricotta gnocchi deliver a delicate, airy texture and come together in minutes. Their mild flavor forms the perfect canvas for vibrant spring ingredients.

In this enticing recipe, fluffy ricotta gnocchi are tossed with tender asparagus and the irresistible crunch of crisped Italian pancetta, resulting in a dish that bursts with flavor yet remains refreshingly light. Perfect for weeknights or special occasions, these gnocchi are certain to become a favorite at your table.

Best Wine Pairings for Ricotta Gnocchi with Asparagus and Pancetta

This dish offers outstanding versatility for wine lovers. For a bright, aromatic pairing, opt for a glass of Lugana—a white wine with delicate floral notes, subtle hints of almond, and a refreshing acidity that complements the creamy gnocchi. If you prefer red, a well-aged Valpolicella provides vibrant flavors of violets and blackberries, plus a pleasant tannic backbone that enhances the savory pancetta. For a playful touch, consider a Bardolino Chiaretto Rosé, crafted from the same grape varieties as Valpolicella, which brings a crisp, fruity elegance and a beautiful blush color to your meal.

Ingredients

for 6 servings

Ricotta Gnocchi with Asparagus ingredients

  • Ricotta cheese (Sheep's Milk) 1 kg
  • All-purpose flour 350 grams
  • Eggs (Yolk Only) 3
  • Parmesan cheese (Grated) 120 grams
  • Garlic Cloves 1
  • Salt as needed
  • Extra-virgin olive oil as needed
  • Asparagus (Stalks) 10
  • Italian Bacon (Pancetta) 120 grams
  • Black Pepper as needed

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Preparation

for 6 servings

Step

1

Of 3

Creating the Ricotta Gnocchi Dough

Begin by thoroughly draining the ricotta cheese using a fine mesh sieve, removing as much moisture as possible for the ideal dough consistency. Transfer the well-drained ricotta to a medium mixing bowl, season with salt, and add a generous amount of freshly grated Parmigiano Reggiano. Stir to combine.

Incorporate the egg yolks, mixing until fully blended. Gradually fold in the flour, mixing until just combined.

Once all the flour is integrated, gently knead the mixture by hand until a supple, cohesive dough forms. If the dough feels too sticky, add a touch more flour, as ricotta can vary in moisture content.

On a well-floured surface, use a spatula to portion off a piece of dough. Roll it with your hands into a log roughly the thickness of your thumb. Slice the log into 1 cm pieces with a sharp knife, shaping each gnocco to your preferred size.

Arrange the formed gnocchi on a lightly floured tray to prevent sticking while you prepare the rest.

Step

2

Of 3

Preparing the Asparagus and Pancetta

Rinse the asparagus thoroughly and trim away the woody base from each spear. Bring a large pot of salted water to a boil and blanch the asparagus for 3–4 minutes until just tender yet crisp. Immediately transfer the asparagus to a bowl of ice water to lock in their vivid green color. Once cooled, cut the asparagus into thin slices.

Dice the Italian pancetta into small cubes and set aside. In a spacious sauté pan, heat a drizzle of extra-virgin olive oil over medium heat. Add a whole garlic clove and cook until lightly golden, infusing the oil with flavor.

Add the sliced asparagus and season with a little salt. Sauté for a few minutes until fragrant. Next, add the diced pancetta, stirring everything together. Splash in a bit of the reserved asparagus cooking water to help meld the flavors and achieve a silky texture.

Step

3

Of 3

Bringing It All Together and Serving

Fill another large pot with salted water and bring it to a rolling boil. Gently add the prepared gnocchi. As soon as they float to the surface—an indication they're perfectly cooked—drain them and immediately transfer to the sauté pan with the asparagus and pancetta.

Toss the gnocchi gently to coat in the aromatic sauce. Plate the gnocchi onto individual dishes, finishing with a generous sprinkle of freshly grated Parmigiano Reggiano and a crack of black pepper for extra flavor.

Tip: Have extra Parmigiano on hand for serving, as these gnocchi are irresistible with a final flourish of cheese.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

Nina Saturday 11th of April 2020

Light and lovely!

Loving the light texture of these gnocchi, so different from the potato gnocchi I already love. The sauce is also perfect - a terrific variation to have on hand.

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