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Taleggio and Speck Gnocchi

Taleggio and Speck Gnocchi

Gnocchi with Speck, Taleggio and Crème Fraîche.

Gnocchi are a sort of pasta for potato lovers. These fluffy little potato dumplings are coated in a creamy Italian sauce - total comfort food!

 

Enjoy with a green salad and glass of wine.

 

 

 

 

 

  • Serves: 6
  • Cooking Time: 1.5 hours
  • Difficulty: Medium

Ingredients

For the Gnocchi:

  • 1 kg floury potatoes
  • 300g plain flour
  • ½ tsp salt
  • Pinch of nutmeg
  • 2 eggs, lightly beaten


For the Sauce:

  • 100g Speck sliced and cut into strips
  • 1 tbsp Extra Virgin Olive Oil
  • 150g Taleggio
  • Crème fraîche
  • 50g grated Parmigiano Reggiano
  • Salt & pepper

Ingredients in bold are available from our website.  Type the ingredient name in the search box at the top of the page.

Method

Cook the potatoes whole and unpeeled in boiling salted water until they are just soft, Drain and peel as soon as they are cool enough to handle.


Spread about 250g of the flour mixed with the salt and nutmeg onto a clean work surface. Using a potato ricer or a mouli, push the potatoes through onto the flour. Make a well in the centre of the potatoes and pour in the eggs.


Start mixing everything together using just enough flour to make a soft dough. The trick is to use as little flour as possible and to handle the dough as little as possible.


Scrape down the work surface, sprinkle with a little more flour and roll the dough out into long sausages, about 1.5cm in diameter. Cut the sausages into thumbnail lengths and roll each ‘gnoccho’ lightly down the prongs of a fork using your thumb so you are left with a pattern on one side and an indentation on the other. Leave on a floured baking sheet or tray until you are ready to cook them.


Heat a large pan of salted water to boiling, ready to cook the gnocchi.


In the meantime, heat the oil in a pan and gently fry the Speck for a couple of minutes. Add the Taleggio, crème fraîche and Parmigiano and remove from the heat. Stir until the sauce comes together and season with salt and pepper.


Drop the gnocchi in batches into a large pan of boiling salted water, they will be cooked a few seconds after they appear on the surface – scoop them out with a slotted spoon and gently toss into the sauce. Don’t throw away the cooking water until you’ve mixed the gnocchi into the sauce in case you need to add extra.

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