Gnocchi with Asiago-style cheese, Rapini and Pancetta

Gnocchi with Asiago-style cheese, 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 cheese. 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-style cheese

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.