Gnocchi with asparagus and jamón

Gnocchi with asparagus and jamón

A few weeks ago I went to a pop-up dinner at Café des Philosophes, where Jajaffe took over their kitchen. The menu consisted of 8 dishes and the Gnocchi à l'origan, Asperger, pecorino (the 3rd dish) me enamoró.

I liked it so much that a couple of days after, I tried to make my version of the recipe at home. I made them with parmesan and decided to add a taste of Spain with taquitos de Jamón.

Here is the result of my experiment.


Gnocchi with asparagus and jamón for two


Gnocchi - 150 g

White asparagus - 100 g

Green asparagus - 100 g

Onion - 1

Jamón - 100 g

Yogurt - 100 ml

Parmesan - 100 g

Salt - to taste

Pepper - to taste


1. Wash and cook white asparagus 8 minutes.

2. Chop the onion and sauté in a pan.

3. When the onion is transparent, add the white asparagus (already cooked) to the pan, so that they can brown a little.

4. Whisk the white asparagus, onion, yogurt and parmesan. Add salt and pepper to taste. If the cream is too thick add a little of the water you used to boil the asparagus.

5. Cook the gnocchi in the pan with a bit of olive oil (check the package instructions). 

6. Wash and cut the green asparagus into 4 cm pieces.

7. Cut the jamón into cubes.

8. Sauté the green asparagus along with the ham.

9. Serve the cream on the bottom of a deep plate, them add the gnocchis and finally the green asparagus and jamón on top.

10. Add a little more of parmesan and a touch of salt flakes.

Amigos ¡Qué aproveche!

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