For ➍1 red onion
1 clove garlic
90 g Parma ham
350 g green asparagus
200 g (frozen) garden peas
800 g gnocchi
1 tbs mild olive oil
100 g ricotta
90 g Parmigiano Reggiano flakes
Chop the onion and finely chop the garlic. Cut the Parma ham into ½ cm strips.
Bring a large pot of water to a boil.
Cut the bottom 2 cm of the green asparagus and cut the asparagus into 3 cm pieces. Boil the asparagus, garden peas and gnocchi 2 m. Drain in a colander, keep 50 ml of the cooking liquid (per 4 persons) and rinse under cold running water.
Heat the oil in a frying pan and fry the onion and garlic 2 m over medium heat. Add the Parma ham and fry for 1 m.
Add the asparagus, garden peas and gnocchi. Bake 2 m.
Mix the ricotta with the reserved cooking water and stir through the gnocchi.
Mix in the Parmigiano Reggiano. Season the gnocchi with salt and pepper.
