Italian Asiago Gnocchi

Asiago Gnocchi


3 large potatoes
2 cups (500 ml) all purpose flour, divided
1 large egg
1/4 cup olive oil
1/3 cup (80 ml) butter
1 teaspoon salt,
1/3 teaspoon ground white pepper
1 cup Asiago cheese, grated 
1/2 cup fresh basil leaves, finely shredded 
1 large onion, chopped in large pieces
2 large garlic cloves, finely chopped
1 cup Parmesan Reggiano, grated


  • Place potatoes in a pot, cover completely with water and bring to boil. Reduce heat and simmer potatoes until fork tender (for about 30 minutes).
  • Drain potatoes and remove skins when they are cool enough to handle. Press the cooked potato through a food mill or mush them with potato masher in a large bowl.
  • Add 1 cup flour, 1/4 cup olive oil, egg, salt and pepper.
    Blend well, than add grated Asiago cheese and finely shredded basil.
  • Gently transfer the mixture (it will be pasty and sticky) to a lightly floured surface. Knead in a small amount of flour at a
    time until the dough is soft, semi firm and not sticky.
  • Roll the dough into cylinders about 1 inch (2.5 cm) wide and 12 inches (30 cm) long. Wrap tightly in clean cotton cloth (you can use cheese cloth) and tie off ends.
  • Cook 2-3 cylinders at a time in a large pot of boiling salted water. Cook 4 to 5 minutes or until cylinders start to float. Remove and let cool. Remove cloth and cut each cylinder into 15 even pieces.

To Serve: Melt 1/3 cup (80 mL) butter in large skillet. Add onion and saute 2 minutes. Add garlic and gnocchi and saute for an additional 2 minutes.

Serve immediately with grated Parmesan Reggiano and garnish with basil leafs if desired.

Makes 4 servings.

Real Cooking

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