Gnocchi is a beloved Italian comfort food that’s soft, pillowy, and perfect for stuffing with delicious fillings. Our Asiago Stuffed Gnocchi recipe takes this classic dish to the next level by adding a rich, creamy center of Asiago cheese. The result is a mouthwatering combination of tender potato dumplings with a savory cheesy surprise inside.
This recipe is perfect for anyone looking to impress at dinner or enjoy a cozy meal at home. With just a few simple ingredients and easy steps, we’ll guide you through making these irresistible gnocchi from scratch. Whether you’re a seasoned cook or new to Italian cuisine, this dish is sure to become a favorite in your recipe collection.
Ingredients
To create our Asiago Stuffed Gnocchi, we carefully select each ingredient to ensure perfect texture and rich flavors in every bite. Below are the essentials divided by component.
For the Gnocchi Dough
- 2 pounds russet potatoes, peeled and quartered
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 teaspoon salt
For the Asiago Cheese Filling
- 1 cup shredded Asiago cheese (preferably aged for more flavor)
- ½ cup ricotta cheese, drained of excess moisture
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder (optional for subtle aroma)
For the Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh sage leaves, chopped
Optional Garnishes
- Fresh parsley, chopped finely
- Additional grated Asiago cheese
- Crushed red pepper flakes for heat
- Toasted pine nuts for crunch
Ingredient Quick Reference Table
| Component | Ingredient | Quantity | Notes |
|---|---|---|---|
| Gnocchi Dough | Russet potatoes | 2 pounds | Peeled and quartered |
| All-purpose flour | 1 ½ cups | Plus extra for dusting | |
| Egg | 1 large | Lightly beaten | |
| Salt | 1 teaspoon | ||
| Asiago Cheese Filling | Asiago cheese | 1 cup shredded | Aged Asiago preferred |
| Ricotta cheese | ½ cup | Drained | |
| Black pepper | ¼ teaspoon | Freshly ground | |
| Garlic powder | ¼ teaspoon (optional) | ||
| Sauce | Unsalted butter | 4 tablespoons | |
| Garlic | 2 cloves | Finely minced | |
| Heavy cream | ½ cup | ||
| Parmesan cheese | ¼ cup grated | ||
| Salt and pepper | To taste | ||
| Fresh sage leaves | 2 tablespoons chopped | ||
| Optional Garnishes | Parsley | As needed | Chopped finely |
| Asiago cheese | As needed | Grated | |
| Red pepper flakes | As needed | Crushed | |
| Pine nuts | As needed | Toasted |
Equipment Needed
To create our delicious Asiago Stuffed Gnocchi from scratch, having the right equipment ensures precise execution and an enjoyable cooking experience. Below is the essential gear we recommend to prepare the gnocchi dough, assemble the stuffed dumplings, and finish with the creamy sauce perfectly.
| Equipment | Purpose |
|---|---|
| Large Pot | Boiling russet potatoes |
| Potato Ricer or Masher | Mashing potatoes smoothly without lumps |
| Mixing Bowl | Combining dough ingredients |
| Fork or Gnocchi Board | Shaping gnocchi ridges for texture |
| Small Bowl | Preparing Asiago cheese filling |
| Skillet or Sauté Pan | Cooking garlic butter sauce |
| Slotted Spoon | Removing gnocchi from hot water |
| Baking Sheet or Tray | Placing formed gnocchi before boiling or serving |
| Measuring Cups & Spoons | Accurate ingredient measuring |
Additional Tools That Help
- Plastic Wrap: To keep gnocchi dough covered and prevent drying.
- Cheese Grater: For shredding Asiago and Parmesan cheeses fresh.
- Saucepan: Optional for warming the sauce or finishing touches.
Using these tools, we create perfectly soft, pillow-like gnocchi filled with flavorful Asiago cheese, making the cooking process smooth and enjoyable. Keep equipment close at hand to streamline each step from dough preparation to final plating.
Make-Ahead Instructions
Preparing the Asiago Stuffed Gnocchi in advance helps us save time on busy days while preserving its delicious flavor and texture. Here are the key steps to make the process smooth and efficient.
Step 1: Prepare the Gnocchi Dough and Filling
We start by making the gnocchi dough and the creamy Asiago cheese filling as outlined in the previous sections. Once combined, chilling the dough and filling separately allows the flavors to meld.
- Wrap the gnocchi dough tightly in plastic wrap and refrigerate for up to 24 hours.
- Store the Asiago cheese filling in an airtight container in the refrigerator for up to 24 hours as well.
This separation ensures the dough remains pliable and the filling stays fresh.
Step 2: Assembling the Gnocchi in Advance
If we want to assemble the gnocchi beforehand:
- Shape the gnocchi with filling as usual.
- Place the finished gnocchi on a baking sheet lined with parchment paper.
- Freeze them in a single layer for 1–2 hours until firm.
- Transfer the frozen gnocchi to a freezer-safe bag or container.
| Make-Ahead Step | Storage Method | Maximum Time |
|---|---|---|
| Dough | Wrapped in plastic wrap (fridge) | 24 hours |
| Asiago cheese filling | Airtight container (fridge) | 24 hours |
| Assembled gnocchi | Frozen in single layer, then bag | Up to 1 month |
Step 3: Cooking from Frozen
When we’re ready to cook:
- Do not thaw frozen gnocchi.
- Drop frozen gnocchi directly into boiling salted water.
- Cook until they float to the surface plus an additional 30 seconds for perfect doneness.
- Drain with a slotted spoon and toss immediately in the warm Asiago cream sauce.
Chef’s Tip: Cooking gnocchi straight from frozen preserves their pillowy texture without becoming mushy.
By following these make-ahead instructions, we can enjoy a homemade, restaurant-quality Asiago Stuffed Gnocchi meal anytime, with minimal last-minute effort.
Instructions
Follow these clear and precise steps to craft the perfect Asiago Stuffed Gnocchi. Each phase builds on the last to ensure soft, flavorful gnocchi bursting with creamy Asiago goodness.
Preparing the Gnocchi Dough
- Boil Potatoes: Place 2 pounds of russet potatoes with skins on in a large pot. Cover with cold water, bring to a boil, and cook until tender (about 30-40 minutes). Drain and let cool slightly.
- Mash Potatoes: Peel potatoes while warm. Use a potato ricer or masher to create a smooth, lump-free mash without adding moisture.
- Combine Ingredients: On a clean work surface, spread the mashed potatoes. Sprinkle 2 cups of all-purpose flour evenly over the potatoes. Add 1 beaten egg and 1 teaspoon salt.
- Form Dough: Gently knead ingredients together until a soft, elastic dough forms. Avoid over-kneading or adding too much flour, which can make gnocchi tough. The dough should be smooth and slightly sticky.
Making the Asiago Cheese Filling
- In a mixing bowl, combine the following ingredients until smooth:
- 1 cup shredded Asiago cheese
- ½ cup ricotta cheese
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder (optional)
- Mix thoroughly to achieve a creamy and flavorful filling that will melt perfectly inside each gnocchi.
Stuffing the Gnocchi
- Roll the Dough: Divide dough into 4 equal portions. Roll each into a long rope about ¾ inch thick on a lightly floured surface.
- Cut and Flatten: Using a knife, cut the ropes into 1-inch pieces. Flatten each piece into a small disc.
- Fill the Gnocchi: Place about 1 teaspoon of the Asiago cheese filling in the center of each disc.
- Seal and Shape: Fold the dough over the filling to form a half-moon shape. Pinch edges firmly to seal. Roll gently with a fork or gnocchi board to create traditional ridges.
Cooking the Gnocchi
- Bring a large pot of salted water to a rolling boil.
- Carefully drop the stuffed gnocchi into boiling water in batches to avoid overcrowding.
- Cook until the gnocchi float to the surface, approximately 2-3 minutes.
- Use a slotted spoon to remove and drain them on a baking sheet lined with a kitchen towel.
Preparing the Sauce
- In a large skillet, melt 4 tablespoons unsalted butter over medium heat.
- Add 3 cloves minced garlic and sauté until fragrant (about 1 minute).
- Pour in 1 cup heavy cream, stirring constantly.
- Gradually whisk in ½ cup grated Parmesan cheese until sauce thickens.
- Season with salt and pepper to taste.
- Add 8-10 fresh sage leaves and cook for an additional minute to infuse flavor.
Combining Gnocchi and Sauce
- Gently add the cooked gnocchi to the skillet with the warm sauce.
- Toss carefully to coat each gnocchi in the creamy Asiago sauce without breaking.
- Cook together for 1-2 minutes to let flavors meld.
- Serve immediately with optional garnishes such as fresh parsley, extra Asiago cheese, and toasted pine nuts.
| Step | Key Actions | Time | Notes |
|---|---|---|---|
| Boiling potatoes | Boil with skins in cold water | 30-40 minutes | Do not overcook |
| Gnocchi dough kneading | Combine mashed potatoes, flour, egg | 5-7 minutes | Knead gently |
| Filling mixing | Combine cheese, spices | 3 minutes | Ensure creamy texture |
| Stuffing & shaping | Fill dough discs, seal, shape | 15-20 minutes | Use flour to prevent sticking |
| Cooking gnocchi | Boil until floating | 2-3 minutes | Cook in batches |
| Sauce preparation | Sauté garlic, add cream & cheese | 5-7 minutes | Thicken sauce properly |
| Final combining | Toss gnocchi in sauce | 2 minutes | Serve immediately |
Serving Suggestions
To elevate our Asiago Stuffed Gnocchi experience, consider these perfect serving ideas that complement the rich, creamy flavor and soft texture of the dish.
Pairing the Gnocchi with Sauces and Sides
- Classic Brown Butter Sage Sauce: Drizzle a warm brown butter sauce infused with fresh sage leaves over the gnocchi for a nutty aroma that enhances the Asiago cheese filling. This sauce adds a subtle earthiness while keeping the dish light.
- Creamy Garlic Parmesan Sauce: Our recipe’s sauce combines heavy cream, garlic, and Parmesan to create a luscious coating that clings beautifully to each dumpling. It intensifies the savory notes.
- Roasted Vegetables: Serve with a side of roasted asparagus, cherry tomatoes, or Brussels sprouts. Their slight bitterness and crisp texture balance the rich gnocchi perfectly.
- Fresh Green Salad: A simple arugula or mixed greens salad tossed with lemon vinaigrette adds refreshing acidity and crunch.
Garnishing to Impress
Adding garnishes enhances both the visual appeal and flavor complexity.
| Garnish | Flavor Profile | Suggested Quantity |
|---|---|---|
| Fresh parsley (chopped) | Bright and herbal | 2 tablespoons |
| Extra shredded Asiago | Sharp, creamy | ¼ cup sprinkled on top |
| Crushed red pepper flakes | Spicy heat | To taste |
| Toasted pine nuts | Nutty, crunchy | 2 tablespoons |
Serving Temperature and Presentation
- Serve the gnocchi hot immediately after tossing with the sauce to preserve the pillowy texture.
- Use wide shallow bowls to showcase the stuffed dumplings and sauce generously.
- For an extra touch of elegance, garnish with a small sprig of sage or microgreens on top.
Wine and Beverage Recommendations
Complement the rich Asiago flavor with these beverage pairings:
| Wine Type | Flavor Notes |
|---|---|
| Chardonnay (unoaked) | Crisp, buttery, moderate acidity |
| Pinot Grigio | Light, zesty, herbal |
| Chianti | Medium-bodied, fruity |
For non-alcoholic options, we recommend sparkling water with a twist of lemon or a light herbal iced tea.
“Serving our Asiago Stuffed Gnocchi with thoughtfully paired sauces, sides, and garnishes turns this comforting dish into a memorable meal.“
By following these Serving Suggestions, we ensure every bite of our Asiago stuffed gnocchi delights the senses with balanced flavors and textures.
Storage and Reheating Tips
To keep our Asiago Stuffed Gnocchi fresh and flavorful, proper storage and reheating are essential. Follow these trusted tips to maintain the dish’s delicate texture and rich taste.
Storing Asiago Stuffed Gnocchi
We can store both cooked and uncooked gnocchi, but each requires specific handling:
| Gnocchi State | Storage Method | Duration | Notes |
|---|---|---|---|
| Uncooked | Freeze in a single layer on a baking sheet, then transfer to airtight bag/container | Up to 1 month | Avoid stacking before freezing to prevent sticking |
| Cooked | Refrigerate in airtight container | Up to 3 days | Add a little sauce to keep gnocchi moist |
For uncooked gnocchi, freezing right after shaping ensures freshness. Use plastic wrap or parchment paper between layers if stacking is necessary after freezing. For cooked gnocchi, cooling them completely before storing prevents sogginess.
Reheating Asiago Stuffed Gnocchi
To enjoy our gnocchi as if freshly made, reheating must be gentle and precise:
- From Frozen (Uncooked Gnocchi):
- Boil a large pot of salted water.
- Drop frozen gnocchi directly into boiling water.
- Cook until they float plus an additional 30 seconds.
- Drain with a slotted spoon and toss in warm sauce.
- From Refrigerated (Cooked Gnocchi):
- Heat a nonstick skillet over medium-low heat.
- Add a small amount of butter or olive oil.
- Gently sauté gnocchi until heated through and slightly crisp on the edges (~3-4 minutes).
- Alternatively use a microwave-safe dish, cover loosely, and microwave in 30-second intervals stirring in between to prevent drying out.
Key Reminders for Best Results:
- Always avoid overcrowding when boiling or reheating to prevent the gnocchi from sticking and breaking.
- Use fresh sauce or a little butter when reheating to preserve moisture and enhance flavor.
- Do not refreeze previously frozen gnocchi after thawing to maintain texture and safety.
“Properly stored and reheated, our Asiago Stuffed Gnocchi retains the signature creamy center and tender dough that make this dish irresistible each time.”
By following these storage and reheating guidelines, we ensure that every bite of our delicious gnocchi tastes like it was just made in our kitchen.
Conclusion
Making Asiago Stuffed Gnocchi is a rewarding experience that brings rich flavors and comforting textures to your table. With just a few simple ingredients and straightforward steps, we can create a dish that feels both special and satisfying.
Whether cooking for family or entertaining friends, this recipe offers a perfect balance of creamy cheese and tender gnocchi that’s sure to impress. By following the tips and techniques shared, we can enjoy this delicious Italian classic anytime with ease and confidence.
Frequently Asked Questions
What is Asiago stuffed gnocchi?
Asiago stuffed gnocchi are Italian potato dumplings filled with a creamy mixture of Asiago and ricotta cheeses. They are soft, pillowy, and typically served with a rich sauce, offering comforting and flavorful homemade pasta.
What ingredients are needed for Asiago stuffed gnocchi?
Key ingredients include russet potatoes, all-purpose flour, an egg, salt, shredded Asiago cheese, ricotta cheese, black pepper, and garlic powder (optional). The sauce uses butter, garlic, heavy cream, Parmesan, salt, pepper, and fresh sage.
What equipment do I need to make gnocchi from scratch?
You’ll need a large pot, potato ricer or masher, mixing bowl, fork or gnocchi board for shaping, skillet for sauce, slotted spoon, baking sheet, cheese grater, and plastic wrap.
Can I prepare Asiago stuffed gnocchi in advance?
Yes, you can make the dough and filling separately and chill them. Assemble gnocchi, freeze for up to a month, and cook directly from frozen to maintain texture.
How do I cook Asiago stuffed gnocchi?
Boil gnocchi in salted water until they float (about 2-3 minutes). Drain with a slotted spoon and toss them in the prepared sauce before serving.
What sauce pairs best with Asiago stuffed gnocchi?
Classic brown butter sage sauce or creamy garlic Parmesan sauce are ideal, enhancing the cheese-filled gnocchi’s flavors perfectly.
How should I store and reheat leftover gnocchi?
Store uncooked gnocchi frozen in a single layer. Refrigerate cooked gnocchi in an airtight container. Reheat cooked gnocchi by sautéing or boil frozen gnocchi directly without thawing.
What garnishes enhance Asiago stuffed gnocchi?
Fresh parsley, extra Asiago cheese, crushed red pepper flakes, and toasted pine nuts add extra flavor and visual appeal.
Are Asiago stuffed gnocchi suitable for beginners?
Yes, the recipe uses simple ingredients and easy steps, making it accessible to cooks of all skill levels.
What are good side dishes for Asiago stuffed gnocchi?
Roasted vegetables and fresh green salads are great complementary sides to balance the richness of the gnocchi dish.