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Gnocchi With Asiago


Serves 10-12

  • 2lb (1kg) gnocchi
  • 512g rapini - cut to 5cm pieces
  • 150g diced pancetta
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup white wine
  • 3/4 cup Asiago grated
  • salt & pepper

Cook gnocchi.  Once cooked use slotted spoon to remove.  Add rapini to the boiling water and cook for 2-3 minutes.  Keep 2 cups of water and drain rapini.

Meanwhile. Brown onion and garlic for 5 minutes.  Deglaze with white wine and add some reserved water.  Bring to boil and add Asiago.