Recipe: Asiago-Oregano Gnocchi
2 large baking potatoes (2 cups cooked potato)
1 cup all-purpose flour
1/4 cup extra-virgin olive oil
2 teaspoons salt
2 tablespoons fresh oregano, divided
1/4 cup freshly-grated asiago cheese, plus extra for serving
1 tablespoon olive oil
1 clove garlic, finely minced
2 cups tomato sauce
Bring a large pot of water to a boil over medium-high heat. Add potatoes and cook until easily pierced with
a fork, about 25 to 30 minutes. Transfer cooked potatoes to a bowl filled with ice water and allow to cool completely.
Once potatoes have cooled, peel and grate. Add the grated potato, flour, olive oil, salt, oregano and cheese to a large bowl
and mix well. Turn the mixture out onto a lightly floured surface. Knead well for two minutes. Divide dough
into 8 smaller balls. Roll each ball into a long rope about a half inch in diameter. Cut each rope into 1 inch pieces.
Before cooking the gnocchi, prepare the tomato sauce. In a small saucepan, heat one tablespoon of olive oil
over medium heat. Add minced garlic and cook for about one minute, until garlic
begins to brown. Add the tomato sauce and 1 tablespoon of
fresh oregano. If needed add salt and pepper to taste. Cook over
medium heat for three to four minutes to allow the flavors to come
together. Reduce heat to low.
Bring a pot of water to a low boil over medium-high heat. Add dough pieces to the water in small batches using
a slotted spoon. Cook until the gnocchi float, for about two to three minutes. With the slotted spoon, remove
the gnocchi from th boiling water and place into the saucepan with the tomato sauce. Repeat until all gnocchi are
cooked and then serve with freshly grated asiago cheese.