Gnocchi con vongole e asparagi chef in testa

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often cheaper and provide a similar briny flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese with a similar taste.

Boil water in a large pot for the asparagus.

Add asparagus to the boiling water and cook until tender, about 2-3 minutes.

Remove asparagus from water and set aside.

In a large skillet, heat the pan without oil to render the fat from the smoked bacon.

Cut the smoked bacon into small pieces and add to the skillet to cook until crispy.

Chop 2 large cloves of garlic and add them to the skillet with the bacon, cooking until fragrant.

Cut cherry tomatoes in half and add them to the skillet with the bacon and garlic, stirring to combine.

Cover the skillet and let the mixture cook for about 45 minutes to meld flavors.

Add clams to the skillet and cover, cooking until they open, about 3-5 minutes.

Pour in half a glass of white wine and let it simmer for a couple of minutes.

Season with salt and black pepper to taste, adjusting as necessary.

Add the cooked asparagus back into the skillet and stir to combine with the sauce.

Cook the gnocchi in the boiling water until they float, about 2-3 minutes, then drain.

Add the cooked gnocchi to the skillet with the sauce and toss to combine everything together.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens