Gnocchi with Asiago cream

Name: Gnocchi with Asiago cream
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Type 00 flour 2 ½ cups; Fine salt to taste; Chives 1 tsp; Sage 1 tsp; Whole milk 2.1 cups; Butter 2 tbsp; Type 00 flour ¼ cup; Asiago cheese 5.3 oz

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755

Calories per serving

Vegetarian

Energy Kcal 755
Carbohydrates g 107.2
of which sugars g 9
Protein g 29.4
Fats g 23.1
of which saturated fat g 12.54
Fiber g 5.5
Cholesterol mg 66
Sodium mg 853

Difficulty: Easy
Prep time: 45 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Gnocchi with Asiago cream sauce is, like, honestly one of those really really good dishes that just brings the essence of Italian comfort right to your table. For real, these soft potato dumplings, known as gnocchi, have a tender bite, especially when made with a homemade touch. And the Asiago? Veneto locals are super proud of their Asiago cheese, and it truly shines in this dish. The creamy sauce is crafted with melted Asiago, milk, butter, and just a hint of flour, stirred to a smooth and rich consistency. Chopped herbs on top give a fresh pop that totally enhances the cheese's flavor. Really good stuff, you know?

In northern Italy, making potato gnocchi is pretty much a beloved tradition. Every family has their own secret to achieving that soft, slightly chewy texture. And here's the thing: when you pour on the Asiago cheese sauce, the gnocchi soak up all the flavor, staying moist and incredibly satisfying. Compared to gnocchi with tomato or pesto, creamy Asiago gnocchi stands out for its mellow and cheesy profile. Thing is, unlike heavier cheese sauces, it offers a velvety feel that complements rather than overpowers the gnocchi. Seriously good.

This homemade gnocchi recipe is perfect for those looking to explore a new twist on a classic Italian dish. If you're seeking fresh gnocchi sauce ideas, this one is definitely a standout. And listen, the easy finish of chopped herbs adds a touch of brightness to every bite, balancing out the rich cheese. It's no surprise that gnocchi with Asiago cream sauce is a favorite in Veneto—its flavors are so so inviting. Can't go wrong, really. Whether you're new to making gnocchi or a seasoned pro, this dish is a must-try for anyone who appreciates the rich culinary traditions of Italy.

INGREDIENTS

755

Calories per serving

Ingredients for the Gnocchi: Potatoes 2.2 lbs (1 kg); Type 00 flour 2 ½ cups (300 g); Fine salt to taste; Chives 1 tsp (5 g); Sage 1 tsp (5 g)

for the Asiago Cream: Whole milk 2.1 cups (500 g); Butter 2 tbsp (30 g); Type 00 flour ¼ cup (30 g); Asiago cheese 5.3 oz (150 g)

Preparation

How to prepare Gnocchi with Asiago cream

To prepare the gnocchi with Asiago cream, start by preparing the cream: take the Asiago and remove the rind 1, grate it 2 and soak it in milk for 20 minutes 3.

In the meantime, prepare the gnocchi. Wash the potatoes and cook them with the skin in a pot of salted water 4. Once they are cooked, drain them and, while still hot, peel them 5. Mash them with the help of a food mill or potato masher and place them in a large bowl 6,

then add the sifted flour and a pinch of salt 7. Transfer the dough to a work surface for easier handling and knead until you obtain a homogeneous mixture (if needed, add more flour to the mixture to make it easier to work with) 8. At this point, let the dough rest at room temperature for 10 minutes. After the necessary time, divide it into many logs and cut pieces about 1 inch thick 9,

then start forming your gnocchi using the appropriate gnocchi board 10, finally place them on a floured surface or tray before cooking them 11. At this point, take the Asiago with the milk and put it in a saucepan, then bring it to a boil 12.

Meanwhile, take a saucepan, melt the butter 13 and incorporate the flour with the help of a whisk 14. When the Asiago and milk mixture reaches a boil, add it to the butter and continue stirring with the whisk to blend all the ingredients 15. As soon as the cream thickens or boils again, remove it from the heat. At this point, taste it and adjust the salt if necessary.

Bring a pot of salted water to a boil, then cook the gnocchi 16 and drain them as soon as they float to the surface 17. Finally, combine the gnocchi with the cream and sauté for 2 minutes 18. Serve your gnocchi with Asiago cream hot and sprinkle with chopped sage and chives to taste.

Storage

Gnocchi with Asiago cream can be stored for a couple of days in the refrigerator, covered with plastic wrap.

Advice

If you don't have a gnocchi board, you can use the tines of a fork.
If you desire a softer Asiago cream, add a couple of tablespoons of warm milk to the cream at the end.

For the translation of some texts, artificial intelligence tools may have been used.