Gnocchi with Asiago Cream Sauce
Category: Main Dishes
Serves: 4
This delicious recipe for Gnocchi with Asiago Cream Sauce is the perfect combination of soft, tender gnocchi paired with a rich and velvety Asiago cheese sauce. Perfect for a cozy dinner or a special occasion, this dish is sure to impress with its creamy texture and comforting flavors. Follow these detailed steps to create this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour | 300 g |
| Salt | to taste |
| Chives | 5 g |
| Sage | 5 g |
| Whole milk | 500 g |
| Butter | 30 g |
| All-purpose flour | 30 g |
| Asiago cheese | 150 g |
Instructions
For the Gnocchi:
- Prepare the Potatoes: Start by washing the potatoes thoroughly, then place them in a pot of salted water. Boil them with their skins on until they are tender and fully cooked.
- Mash the Potatoes: Once the potatoes are cooked, drain them and, while still hot, peel off the skins. Using a potato ricer or a masher, mash the potatoes into a smooth texture. Transfer the mashed potatoes into a large mixing bowl.
- Make the Dough: Sift the flour into the mashed potatoes, and add a pinch of salt. Mix everything together until the dough begins to come together. If the mixture feels sticky, you can add more flour a little at a time to make it easier to work with.
- Knead the Dough: Transfer the dough to a floured surface and knead it until smooth. Allow the dough to rest at room temperature for about 10 minutes.
- Shape the Gnocchi: After the dough has rested, divide it into several portions and roll each portion into long ropes, about 2-3 cm in diameter. Using a knife, cut the ropes into small pieces to form your gnocchi. If you have a gnocchi board, use it to shape the gnocchi with the classic grooves. Place the shaped gnocchi on a floured tray or surface.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Once the water is boiling, drop the gnocchi in batches. They are ready when they float to the surface of the water. Remove them gently with a slotted spoon.
For the Asiago Cream Sauce:
- Prepare the Asiago Cream: While the gnocchi is cooking, start preparing the sauce. Grate the Asiago cheese and set it aside.
- Cook the Milk and Asiago: In a small saucepan, combine the grated Asiago cheese and milk. Bring to a gentle boil, stirring constantly to prevent the cheese from clumping. Once it reaches a boil, reduce the heat and let it simmer for a couple of minutes until the cheese melts and the sauce thickens slightly.
- Make the Roux: In a separate pan, melt the butter over medium heat. Add 30g of flour to the butter and whisk it continuously to create a smooth roux. Let it cook for a minute or two to remove the raw flour taste.
- Combine the Cream and Roux: Gradually add the Asiago and milk mixture to the butter-flour mixture, whisking constantly to ensure smooth incorporation. Keep stirring until the sauce thickens and becomes velvety. Taste the sauce and adjust the seasoning with salt if necessary. Set the sauce aside.
Bringing It All Together:
- Combine the Gnocchi and Sauce: Once the gnocchi are cooked, add them to the Asiago cream sauce. Toss the gnocchi gently in the sauce, allowing them to coat evenly. Let them simmer in the sauce for 2 minutes to absorb the flavors.
- Garnish and Serve: Finely chop the sage and chives. Sprinkle them over the gnocchi just before serving for a burst of color and flavor. Serve the gnocchi with Asiago cream sauce while it’s hot and enjoy the comforting, creamy goodness!
Serving Suggestions:
For an added touch, you can sprinkle some extra grated Asiago cheese on top of the gnocchi just before serving. Pair this dish with a light green salad and a glass of white wine for a complete, elegant meal.
This dish is a true delight for cheese lovers and those who appreciate the comforting taste of homemade gnocchi. Enjoy the creamy, savory flavors of the Asiago sauce paired with soft, pillowy gnocchi that will make your taste buds dance.
