Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi with beetroot with asiago cheese sauce and chives
- Potato gnocchi with beetroot: 400 g
- Fresh Asiago cheese: 100 g
- Fresh cream: 100 ml
- Chives: 20 g
- Butter: 50 g
- Smoked ricotta cheese : to taste
- Water: 100 ml
Preparation
HOW TO MAKE THE SAUCE
In a saucepan, heat the fresh cream, add the diced Asiago cheese and simmer over a low heat, about 10-15 minutes. Mix with a stick blender.
Thinly chop the chives.
 
HOW TO MAKE THE GNOCCHI
In a non-stick skillet, melt the butter and some chives, add the water and bring to a boil. Add the gnocchi and gently stir-fry for 3 minutes. Place the Asiago cheese sauce on a plate and add the gnocchi on top. Top with the chives left, grated smoked ricotta cheese and serve.
Couliflower gnocchi on Philadelphia cream and beetroot granita
Potato gnocchi with beetroot with asiago cheese sauce and chives
