Gnocchi with Asiago Cream

Here is a recipe for gnocchi with Asiago cream that I hope you will find delicious:

Ingredients

• 1 kg of floury potatoes
• 250-300 g of all-purpose flour (plus more for the work surface)
• 1 egg
• Salt
• Nutmeg (optional)

For the Asiago cream:

• 200 g of Asiago DOP (soft if you prefer a more delicate cream)
• 200 ml of cooking cream
• Salt
• Pepper

Preparation

1. Start with the preparation of the gnocchi: wash the potatoes and boil them in a pot of salted water until soft, about 40 minutes depending on the size.
2. Once cooked, drain them, peel them while they’re still hot and pass them through a potato ricer.
3. Lay the potato purée on a floured work surface, make a well in the center and add the egg, a pinch of salt, and nutmeg to taste.
4. Start kneading by gradually adding the flour, a little at a time, until you have a smooth, not too sticky dough.
5. Divide the dough into parts, roll each piece on a floured work surface forming cylinders about 2 cm in diameter, and cut the gnocchi to the desired size.
6. Roll each gnocco over a fork or the appropriate tool to give it the classic ridged shape.
7. In a large pan, melt the Asiago cut into cubes with the cream over low heat, adjust with salt and pepper, and stir until you have a smooth cream.
8. Cook the gnocchi in plenty of salted water and, as soon as they float to the surface, remove them with a slotted spoon and transfer them directly into the pan with the Asiago cream.
9. Briefly toss them in the pan with the cream to blend perfectly.

Curiosity

Asiago is a DOP cheese from Veneto and Trentino that comes in two varieties: fresh and aged. The fresh version has a sweeter flavor and a soft consistency, making it perfect for creating sauces and creams. Pair this dish with a light white wine, perhaps a Soave, which will beautifully complement the taste.