Smoked Salmon Gnocchi with Asparagus & Parmesan

Prepare the ingredients: Trim the asparagus and cut into 2cm pieces. Finely chop the shallots, garlic, and chives. Juice the lemon, ensuring 1/4 lemon juice per person is ready. Finely grate the Parmesan cheese.

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallots and garlic, sautéing until they become translucent and fragrant, about 2-3 minutes.

Add the asparagus pieces to the pan and cook for another 3-4 minutes, until they start to become tender but remain crisp.

Fill a separate pot with water, and bring to a boil. Add the gnocchi and cook for 2-3 minutes or until they float to the surface, indicating they are cooked. Drain and set aside.

In the pan with the asparagus, add the cooked gnocchi, smoked salmon (torn into bite-sized pieces), ricotta cheese, cream, and half of the grated Parmesan. Gently mix to combine over low heat until the cheeses melt into a creamy sauce.

Stir in the lemon juice and most of the chives, reserving some for garnish. Season with salt and pepper to taste. Cook for an additional 1-2 minutes, ensuring everything is heated through and well combined.

Serve the smoked salmon gnocchi hot, garnished with the remaining grated Parmesan and chives. Optionally, add a twist of black pepper or a drizzle of olive oil over the top for extra flavor.