Potato gnocchi with beetroot with asiago cheese sauce and chives

<p> <H4>HOW TO MAKE THE SAUCE</H4><br /> 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.<br /> Thinly chop the chives.<br /> &nbsp<br /> <H4>HOW TO MAKE THE GNOCCHI</H4><br /> 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.</p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/erba-cipollina.jpg" alt="ricette con erba cipollina" width="800" height="533" /></p>