Asiago Gnocchi Recipe
Cheese gnocchi sautéed with peas, shiitake mushrooms, sun-dried tomatoes in a cream sauce.
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Ingredients
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Gnocchi
Sauté
Method
Gnocchi Preparation
- 1
Prepare the Potatoes
Boil the russet potato until tender, then let it cool. Once cool, peel and mash the potato until smooth.
- 2
Make the Dough
In a mixing bowl, combine the mashed potato, all-purpose flour, shredded Asiago cheese, egg yolk, and salt. Mix until a dough forms.
- 3
Shape the Gnocchi
Flour your work surface and roll the dough into long ropes. Cut the ropes into small pieces (about 1 inch) and shape each piece into gnocchi using your fork.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Sautéing
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium heat.
- 6
- 7
Add Peas and Garlic
Stir in the peas and minced garlic, cooking for another 2-3 minutes until the peas are tender.
- 8
Incorporate Sun-dried Tomatoes
Add the chopped sun-dried tomatoes to the skillet and mix well.
- 9
Create the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer. Add black pepper to taste.
- 10
Combine Gnocchi and Sauce
Gently fold in the cooked gnocchi and let it simmer in the cream sauce for 2-3 minutes, allowing the flavors to meld.
- 11
Finish with Parmesan
Sprinkle the grated Parmesan cheese over the gnocchi and stir until melted and creamy.