Asiago stuffed gnocchi on beet cream

If you’re a fan of Italian cuisine, you know that is one of the staples of this country’s gastronomy. Soft and tender, this small dumplings-like pasta is versatile enough to be served with different kinds of sauces, ranging from to tomato-based, pesto, or even seafood. Yet, have you ever tried Asiago gnocchi on beet cream? If you haven’t, you’re missing out on a truly delightful dish that combines the best of Italy’s flavors and colors.

Asiago is a semi-hard cheese originally from the Veneto region, which is also the birthplace of gnocchi. This cheese has a tangy and nutty taste that pairs well with various ingredients, including gnocchi. The gnocchi themselves are made from potatoes, flour, and eggs, and can be stuffed with different fillings like cheese, mushrooms, or spinach. The combination of Asiago cheese and gnocchi creates a rich and savory experience that will please any cheese lover.

Beetroot, on the other hand, is a vegetable that is often used in Italian cooking as well. This purple-red root is packed with essential nutrients such as vitamin C, potassium, and fiber, and is known for its earthy and slightly sweet taste. When cooked and blended into a creamy sauce, the beetroot adds a vibrant color to the dish and balances the richness of the cheese gnocchi.

To make Asiago stuffed gnocchi on beet cream, start by making the beet cream first. You’ll need around three to four medium-sized beets, which can be roasted in the oven until soft and tender. After peeling the skin off the beets, chop them roughly and blend them in a food processor or blender until they form a smooth puree. You can add a splash of cream or milk to make it creamier and season with salt, pepper, and a pinch of nutmeg to enhance the flavors.

Next, make the gnocchi dough by mashing boiled potatoes and incorporating flour, eggs, grated Asiago cheese, and salt until it forms a smooth and soft dough. Roll the dough into small balls and flatten them slightly to make a pocket in the center to stuff the cheese. You can use a teaspoon or piping bag to fill the pockets with shredded Asiago cheese, pressing it gently to seal the edges.

To cook the gnocchi, bring a large pot of salted water to boil, and gently drop the gnocchi inside. Let them cook for a few minutes until they start to float to the surface, indicating that they’re cooked. Use a slotted spoon to drain the gnocchi and arrange them on a plate. Spoon the beet cream generously over the gnocchi, and garnish with some chopped parsley or chives for extra freshness.

The result of this recipe is a stunning plate that will impress your guests with its colors and flavors. The Asiago stuffed gnocchi on beet cream combines the comfort of traditional Italian pasta with a modern twist that elevates the dish to a whole new level. The Asiago cheese provides a creamy and tangy filling, while the beet cream adds a unique sweetness and depth that complements the gnocchi perfectly.

In conclusion, if you’re seeking an Italian dish that offers something different from the usual pasta, try making Asiago stuffed gnocchi on beet cream. This recipe is easy to prepare and delivers an impressive taste experience that will delight any food lover. Don’t be afraid to experiment with different fillings and sauces, and enjoy a truly distinctive Italian meal!