Asiago Cheese Stuffed Gnocchi

Asiago Cheese Stuffed Gnocchi
Yield
4servings
Yield
4servings
Asiago Cheese Stuffed Gnocchi
Yield
4servings
Yield
4servings
Ingredients
Gnocchi
  • 1pound potatoes
  • 1 1/2tablespoons butter
  • 1/2cup flour
  • 1/2cup Parmesan cheesegrated
  • 1tablespoon salt
  • 8 oz asiago cheese1/4" dice
White-Wine Cream Sauce
  • 1tablespoon butter
  • 1tablespoon shallotsminced
  • 1teaspoon garlicchopped
  • 3/4cups porcini mushroomssliced. Sub dried porcini if needed
  • 1/2cup white wine
  • 2cups heavy cream
  • juice from one lemon
  • 1/4cup asiago cheesegrated
  • 1/4cup Parmesan cheesegrated
  • 1/2 cup fried sage
  • 1/4cup hazelnutschopped
Yield:
Instructions
Gnocchi
  1. Boil the potatoes whole until just cooked through. Peel and put through a ricer or food mill while still hot. Add the butter and eggs to the potatoes and combine well. Cool the potato mixture and knead in the flour and Parmesan cheese to form a dough.
  2. Flour the work surface and roll the dough out into 1/2 inch diameter sticks or ropes and then cut into 1-inch pieces. Cut the Asiago cheese in 1/4 inch cubes and push a piece of cheese into the center of the gnocchi. Roll the gnocchi into the palm of your hand to shape like a small football. Dust your hands and the gnocchi with flour as needed.
  3. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and boil until all of the gnocchi float to the top, 4 to 6 minutes. Drain and add the sauce.
Wine-Cream Sauce
  1. Melt the butter in a saucepan and saute the shallots and garlic gently until tender. Add the mushrooms and saute for 5 minutes. Add the white wine and continue to cook until most of the liquid has evaporated. Add the cream and simmer until reduced by half. add the lemon juice and both cheeses and stir until smooth. add the seasoning and simmer for 5 minutes more. Adjust seasoning.
  2. Serve the gnocchi and sauce in a pasta bowl and garnish with fried sage and chopped hazelnuts.