12 oz ricotta cheese, whole milk
1 oz parmesan cheese, grated
1 whole egg, + 1 egg yolk
salt and pepper to taste
3/4 cup All purpose flour
1 tbsp olive oil
4 oz bacon, cut into chunks
1/4 cup green onions + 2 tbsp green onions
2 garlic cloves, minced
1 lb asparagus cut into 1 1/2 inches pieces
1 cup heavy cream
2 oz parmesan cheese
salt and pepper, to taste
1 tsp lemon zest + 1 tbsp lemon juice
Line a plate with three layers of paper towels. Add ricotta directly to the paper towels and spread. Add another three paper towels and press to remove excess moisture.
Add ricotta to a bowl and add parmesan, flour, egg and egg yolk to a bowl and mix well. The mixture should be sticky but not falling apart. Knead with a spatula for about 1 minute, add more flour if mixture is loose.
Transfer dough to a floured surface, and dust dough with flour. Flatten into a disk and cut into quarters. Roll dough into logs about 6 inches long and dust with flour if it begins sticking. Split each of those logs in half and roll the halfs into a log about 12 inches long and 3/4 inches wide.
Cut each log into 8-10 gnocchi and coat lightly with flour.
Boil a pot of salted water and begin heating up a saucepan on medium high. Add bacon and cook until crispy. Add green onions and garlic and cook until fragrant. Add asparagus and cook until tender.
Add heavy cream and 1 oz of Parmesan to the pan. Cook until heavy creams thickens and season with salt and pepper.
Add gnocchi to the pot of boiling water and cook until it floats for at least 30 seconds. Keep about 1/2 cup of pasta water and drain. Add gnocchi and 1/4 cup of cooking water to sauce and veggie pan. Bring to boil and add extra water if needed.
Season with salt and pepper, olive oil, and chopped basil if desired. Sprinkle with Parmesan and serve.