Recipe: Gnocchi with Asparagus, Sage & Prosciutto

PUBLISHED: 10:21 20 May 2014

Asparagus gnocchi ingredients

Asparagus gnocchi ingredients


April 23 marked the start of the British asparagus season. To continue the theme, Louisa Foti gives us a gnocchi recipe featuring the spring vegetable at its seasonal peak

Asparagus gnocchiAsparagus gnocchi

The British asparagus season began on St George’s Day, and there’s lots of jigging and whooping going on in my house I can assure you. There’s something very special about the excited annual anticipation of it’s arrival in the shops but sadly the same can’t be said for most of our fruits and veggies that are all too easily available these days all year round. But asparagus is one of the few last survivors of seasonality, and for that reason I can never ever bring myself to buy it imported and out of season.

How do you like to eat yours? For me, there’s nothing finer than simply steamed and dipped in lemon butter or a soft boiled egg. Or baked in a delicate wrapping of prosciutto. But for something a little more substantial, I have for you today my asparagus and gnocchi recipe paired with plenty of heady sage and lemon and a hint of saltiness from fine slithers of prosciutto. Using bought gnocchi this is a made-in-minutes wonder meal, perfect for a special mid-week treat or a weekend lunch. Obviously you could make your own gnocchi and elevate this dish to something even more special. Omit the prosciutto to make suitable for vegetarians.

Gnocchi with Asparagus, Sage & Prosciutto

Serves 3-4, appetite depending!

• 200g asparagus tips, washed

• 500g pack gnocchi

• 1 tablespoon olive oil

• 20g butter

• 2 shallots, finely chopped

• 1 garlic clove, finely sliced

• 1 lemon, zest and juice

• 50g prosciutto, sliced into small strips, optional

black pepper

• grated Parmesan, to serve, optional


1) Slice the asparagus stems into three leaving the tips whole.

2) Cook the gnocchi and asparagus together in a large saucepan of boiling water for 2 to 3 minutes until the gnocchi rises to the surface of the pan. The asparagus should be just tender by now. Drain and set aside.

3) Whilst the gnocchi and asparagus are cooking heat the olive oil and butter in a large frying pan and sauté the finely sliced shallots and garlic for a minute before adding the sage for a further minute. Stir through the lemon zest and juice.

4) Tip the gnocchi and asparagus into the frying pan with the prosciutto strips and a generous pinch of black pepper. Sauté everything together for a further couple of minutes.

5) Serve with freshly grated Parmesan if you wish.


For more seasonal, local and sustainable recipes please do visit my family-friendly food site, Eat Your Veg:

Or follow on Twitter: @Eat_Your_Veg, Instagram: or Facebook:

Happy asparagus munching and see you next month folks!

Newsletter Sign Up

Herefordshire Life weekly newsletter
Sign up to receive our regular email newsletter

Our Privacy Policy

subscription ad
subscription ad

Most Read

Latest from the Herefordshire Life