Gnocchi with Asiago-style cheese, Rapini and Pancetta | Canadian Goodness
Gnocchi is a comfort food in the same category as pancakes and biscuits: it’s really worth making them from scratch.
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Cooking tools:
- Mortar and pestle
- Nonstick skillet
- Saucepan
- Pot
- Slotted spoon
- Fork
- Serving bowl
- Mixing bowl
- Baking sheet
- Parchment paper
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Refrigerator
Ingredients
- Gnocchi with Asiago-style cheese
- 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) shredded Canadian Asiago-style cheese
- Salt
- freshly ground pepper
- Homemade Gnocchi with Asiago-style cheese
- 2 1/4 lbs (1 kg) whole Idaho potatoes unpeeled
- 2 eggs
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) salt
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