Gnocchi with Asiago, Rapini and Pancetta

Gnocchi is a comfort food in the same category as pancakes and biscuits: it’s really worth making them from scratch.

  • Prep: 15 min
  • Cooking: 15 min
Yields 10 - 12 servings
gnocchi with asiago rapini and pancetta

Ingredients

  • Gnocchi with Asiago, Rapini and Pancetta
  • 2 1/4 lbs (1 Kg) homemade or store-bought gnocchi
  • 1 pkg (525 g) rapini washed and cut into 2-inch (5 cm) pieces
  • 5 oz (150 g) diced pancetta
  • 1 large onion chopped
  • 4 minced cloves garlic
  • 1/2 cup (125 mL) white wine
  • 3/4 cup (180 mL) Canadian Asiago shredded
  • Salt and freshly ground pepper to taste
  • Homemade Gnocchi with Asiago
  • 2 1/4 lbs (1 Kg) whole Idaho potatoes unpeeled
  • 2 eggs
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 3/4 cup (180 mL) Canadian Asiago shredded

Preparation

Gnocchi with Asiago, Rapini and Pancetta:

Bring a large quantity of salted water to a boil and cook gnocchi for 4–5 minutes or until they rise to the surface. Scoop out gnocchi with a slotted spoon to reserve the cooking water. Add rapini to boiling water and cook for 2–3 minutes. Drain rapini but keep 2 cups (500 mL) of cooking water. Place rapini and gnocchi in a large serving bowl.

Meanwhile, in a large non-stick skillet, brown pancetta with onion and garlic for 4–5 minutes. Deglaze with wine and reduce by a third. Add the reserved cooking water, bring to a boil and add Asiago. Stir to melt cheese, season with salt and pepper and add to serving bowl. Stir and top with more cheese if desired.

Homemade Gnocchi with Asiago:

Place potatoes in a large saucepan, cover with water and add salt. Bring to a boil and cook 20 minutes or until potatoes are done. Drain and let cool. Peel potatoes, transfer to a bowl and mash with a mortar or fork. Allow to cool completely.

Make a well in the middle of the potatoes and add eggs. Incorporate flour, salt and cheese. Knead the dough by hand and add flour as necessary: the dough must not be sticky. Let stand in the refrigerator for 30 minutes.

On a well-floured work surface, shape pieces of dough into tubes, then roll them into thick ropes with a diameter of 1/2-inch (1 cm). Cut each rope into 3/4-inch (2 cm) pieces. Roll each piece with a fork to mark them all and coat with flour. Transfer to a baking sheet lined with parchment paper.

Cook immediately in boiling water for 4–5 minutes, or until they rise to the surface, or freeze.

Tips

It’s best to cook or freeze gnocchi right away – the dough can dry out or discolour if you wait too long. To store: freeze them on a baking sheet, then transfer to freezer bags.

Cheese alternatives: Canadian Sharp Cheddar, Parmesan.

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Nutrition

Nutritional Information

per serving
Energy: 253 Calories
Protein: 15 g
Carbohydrate: 33 g
Fat: 7 g
Fibre: 4 g
Sodium: 672 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 207 mg
Folate: 45 %
Selenium: 31 %
Vitamin C: 30 %
Thiamin: 30 %