directions

In a large saut pan, reduce chicken stock and cream over medium heat until thickened. Add in parmesan, season with salt and pepper, zest, and juice of lemon. Toss in asparagus and pour over gnocchi. In a separate bowl, toss arugula with truffle oil. Place handful of arugula on top of gnocchi serving.

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form as soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.