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Cover: Mamma Mia!

27Jul 12

Taleggio, Ham and Sage Gnocchi

Taleggio, Ham and Sage GnocchiGnocchi are basically a kind of small, soft dumpling, which can be made from a variety of ingredients, including flour, semolina and potato, or numerous other combinations. Recently a friend of ours cooked us gnocchi made with chestnut flour, which was new to us, and very delicious. I’d like to try it myself some time soon. If and when I do, I’ll post it here.

Taleggio is a soft cheese named for the beautiful Val Taleggio in Lombardy. It is what is called ‘washed rind’ and ‘smear-ripened’. These terms refer to the maturation processes, and the result in this case is a pungent-smelling but pretty mild-tasting cheese, ideal for melting in dishes such as this.

Last time we ate this, we had one of our favourite super simple salads with it, consisting merely of watercress with Parmesan shavings, lightly drizzled in olive oil, with a slug of balsamic vinegar and a twist of pepper, and a freshly baked (from the supermarket, admittedly) white baguette. (For dessert, why not try this white chocolate mousse?)

Taleggio, Ham and Sage Gnocchi
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Gnocchi are basically a kind of small, soft dumpling, which can be made from a variety of ingredients, including flour, semolina and potato, or numerous other combinations.
Ingredients
  • 15g butter, cubed
  • 60g pancetta, cubed
  • 100ml double cream
  • 3 or 4 sage leaves (cut length-wise into thin strips)
  • 50g Taleggio cheese
  • 2 tablespoons of Parmesan cheese, grated
  • 1 teaspoon of fine flour
  • 200g gnocchi
  • Salt and pepper
Instructions
  1. In a heavy-bottomed frying pan, over a low heat, melt the butter. Add the pancetta and cook slowly, until beginning to caramelize (approx 10 minutes).
  2. Add the cream and sage and stir together. Increase the heat, bringing the mixture to the boil, thicken and reduce for several minutes. Add the Taleggio and Parmesan, stirring them in, and then remove the pan from the heat. Once the cheese has melted, taste, and then season lightly with salt and pepper.
  3. Cook the gnocchi as per the packet instructions. This is usually only a matter of some minutes, and waiting for the gnocchi to float to the water surface. Drain and return to the pan. Pour over the sauce and serve to warmed plates or bowls.

 

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One comment

  1. Wow

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About Gianluca Dievole

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About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.