PCC Crispy Gnocchi with Asiago Sauce

A delicious spin on two classic favorites, potatoes and cheese, this side dish featuring pan-fried gnocchi made with Philadelphia Cream Cheese with Onions and Chives is the perfect compliment to a variety of entrées.

Prep time: 20 minutes |Cook time: 20 minutes |Total time: 40 minutes |Servings: 6

4 russet potatoes
4 ounce(s) of Philadelphia Cream Cheese (Chive & Onion)
3 tbsp. of softened butter
1 cup(s) of flour
1 tbsp. of beaten egg
1 tbsp. of olive oil
3 pinch of salt and pepper (to taste)
1/4 cup(s) of heavy cream
1/2 cup(s) of milk
1/4 cup(s) of fresh grated asiago cheese (or any other cheese you like such as parmesan, pecorino, or white cheddar)
2 tbsp. of freshly chopped chives
Steps

Cook the potatoes with the peel on, allowing less water in
and retaining as much starch as possible. Drain well, peel and cube the potatoes. Get a large pot of gently boiling water ready for your gnocchi.

Mash or with a mixer, blend the potatoes with Philadelphia Cream Cheese (Chive & Onion) with a tablespoon of butter and a tablespoon of beaten egg. Add salt and pepper to taste. Then add flour, using small amounts - add just enough to make a more potatoey and less floury dough.

Next, liberally flour your workspace for the gnocchi dough.

After making a roll of the dough, cut it into smaller sections.

Then roll each section out to make snake-like ropes. Cut the snake ropes into little pillows.

Now its time to be creative and impress your gnocchi!

Hold the fork in one hand and place a gnocchi pillow
against the tines of the fork and lightly roll the gnocchi. The gnocchi should have ridges. Dont worry if they look unique- who wants normal gnocchi anyway? - I always go for funky, its the love you put into them that counts!

Your pot of water should be boiling very gently (a harsh boil can cause the gnocchi to fall apart)- add the gnocchi one at a time. Boil 3-5 minutes- until the gnocchis float.

Take each one out of the water, transferring to a plate and allowing the moisture to absorb.

Get your hot skillet ready- adding a tablespoon of olive oil and a tablespoon of butter. When it simmers, it's hot enough. Add your gnocchi one at a time to the skillet. Dont move them too much, and youll have perfectly crispy gnocchi!

Meanwhile, while the gnocchi are browning, its time to make your asiago cream sauce. In a saucepan, melt the butter, heavy cream, milk and just enough flour, slowly, to thicken your sauce. When its thickened, add the asiago cheese, along with salt and pepper to taste. Keep low heat on the sauce and your whisk moving, making sure it doesnt scorch.

Once the gnocchi are golden brown and start wriggling, start turning them. When the flipside is crispy, move them over to a plate covered with a paper towel to drain and then right on over to your favorite serving dish.

Drizzle the asiago sauce over your crispy gnocchi and garnish with chives.

Category:

Howto & Style

Tags:

• Crispy
• Gnocchi
• Asiago
• Sauce

[iiandjen]

Make that funky gnocchi! Thanks to my sister-in-law Val, making an appearance at the end of the video for being the best (and most patient) cameralady in the universe...viva philly cream cheese!!

[lightningbolt64]

I can't find your other vids!

[mugsyjeff]

Hi there Jen, I've been researching Gnocchi, cause I've got heaps & heaps of spuds in the garden, & now in the freezer. It seems if you roast the potatoes first, I just do it in the frypan on a low heat with the lid on, till they cook, then mash with a potato ricer, we bought yesterday, use an egg, & just a bit more flower in the mix, I found they didn't break apart in the water. One tip I got was to take them straight out into cold water. Thanks for the video. Cheers from Jeff, downunder.

[ion5061]

lol i loved the vid.