Potato gnocchi with beetroot with asiago cheese sauce and chives

HOW TO MAKE THE SAUCE

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.
Thinly chop the chives.
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HOW TO MAKE THE GNOCCHI

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.