Rosemary Asiago Gnocchi

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My, oh my! It’s September already! In case you haven’t been following what’s going on with us lately, let me give you a brief overview. I mentioned in my last post that Devin and I have announced that we’re moving to Hawaii this month… two weeks to be exact! While we’re super excited for this big move, we’ve also been extremely busy with selling ALL of our furniture and packing up the belongings that we will then drive all the way to Cali to be shipped to Hawaii. Unfortunately it’s required me to slow down on the blog posting but as soon as we’re settled in our new lifestyle on the beach get ready for all Poke, Poi and Pineapple everything!!

In taking a hiatus from my hiatus, I wanted to bring you this absolutely bomb recipe for homemade gnocchi with a rosemary and asiago cream sauce. Ugh I just about died as typed that… this stuff is sooo good! And I’m starving right now.

Rosemary Asiago Gnocchi

If you head on over to my Instagram, you’d see story highlight of my attempt to make gnocchi for dinner one night that was a massive fail! In the end we pulled through, but if I’m honest, your first time making gnocchi might be a bit of a challenge *ahem* struggle. Just apply the old adage “Practice makes perfect” and you’ll be churning out little gnocchies in no time!

Rosemary Asiago Gnocchi

I did my best trying to describe the process of forming the gnocchi in the recipe but, of course, I’ll also share some tips and tricks I learned along the way. And in case you’re wondering, yes I will eventually have a video of this because, helloo, its almost 2019! In the meantime though, do this:

·      Don’t use too much flour. My first time making these I over did it with the dusting and kneading so the gnocchi was a bit tough. Gnocchi should be light and pillowy so the more flour you use, the further you are from this consistency.

·      Your dough will be a little sticky. Now it should not be sticking to everything it touches but it should not be dry. Once you cut it into strips, focus on dusting just the outside. Do not continue to knead more flour in, remember, less is more.

·      Make sure they don’t stick together. The MOST frustrating thing about making gnocchi is going through all the steps, mixing, kneading, rolling and cutting to have all the gnocchi stick together and cannot be separated. After you cut it into pieces dust the outside with more flour, that way they wont stick together and the inside will remain pillowy and delicious.

Rosemary Asiago Gnocchi
Rosemary Asiago Gnocchi

By the time you’re ready to move on to the sauce, it’s a piece of cake. I’d describe it as an asiago Alfredo sauce with a hint of rosemary. It’s so creamy and I love how the gnocchi thickens it up perfectly as soon as you drop them in! So there you have it! Not too bad, right? Either way, I promise the end result is so worth the struggle in the beginning! Let me know how your experience went. Was it a breeze for you or were you part of the struggle crew? Leave me a comment below!

Rosemary Asiago Gnocchi
Rosemary Asiago Gnocchi
Rosemary Asiago Gnocchi
Rosemary Asiago Gnocchi
Rosemary Asiago Gnocchi
Rosemary Asiago Gnocchi
Homemade gnocchi in an Asiago Alfredo sauce with a hint of rosemary.
    Gnocchi Dough
  • 2 lbs. potatoes
  • 2 1/2 cups sifted flour, plus more for dusting
  • 1 egg
  • 1 tsp. salt
  • salt & pepper to taste
    Rosemary Asiago Sauce
  • 2 tbsp. butter
  • 3 garlic cloves, minced
  • 2 tsp. fresh rosemary, minced
  • 1 cup half and half
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup asiago or parmesan cheese
  • salt and pepper to taste
  • Bring a large pot of water to boil. Peel potatoes and cut into smaller chunks, about 2-3 inches in size. Boil potatoes for 20 minutes. Potatoes are cooked if very soft when punctured with a knife or fork. Drain water and place potatoes on a cloth to absorb the excess water.
  • While potatoes boil, prepare sauce by heating butter in a medium sauté pan until slightly browned. Add in fresh garlic and rosemary and cook for 4 minutes. Stir in half and half and chicken stock then bring to a boil. Sauce should thicken slightly but still remain watery. The sauce will thicken further once gnocchi is added. Cover until ready for use.
  • Mash potatoes using a potato masher or pulse in blender until smooth. In a bowl, add egg, salt and flour to the potatoes and mix until a slightly stiff dough forms. Dust a flat surface with flour and turn dough onto surface. Form dough into a ball and cut into long strips. On your floured surface, roll each strip with your hands until it's about a half inch to an inch in thickness. Cut strip into 1-inch pieces. Dust gnocchi pieces with flour to prevent them from sticking Continue with remaining dough.
  • Return sauce to low heat. Bring another pot of water to boil and, working in batches, cook gnocchi for about 2-3 minutes. Gnocchi will rise to the top of the water when cooked. Remove from boiling water with a slotted spoon and place directly in sauce. Stir slowly as you incorporate each batch into the sauce.
  • Once all the gnocchi has been cooked and added to sauce, remove from heat and add in shredded cheese and season to taste with salt and pepper.
Prep time: Cook time: Total time: Yield: 4 servings
Skill Level: Intermediate