Gnocchi with taleggio, pears and speck.
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
4
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Calories
650 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Gnocchi with taleggio, pears and speck.
Description
This recipe prepares potato gnocchi boiled until tender and served with a sauce made by sautéing garlic and pears in olive oil, then adding diced speck to brown slightly. Taleggio cheese pieces are introduced into the pan and gently melted over low heat, with milk or gnocchi cooking water used to loosen the sauce to a creamy consistency. The dish is seasoned with salt and freshly ground black pepper.
The pears provide a subtle sweetness and softening contrast against the smoky, slightly crispy speck, while the taleggio offers a rich, melting texture that coats the gnocchi. The method relies on gentle sautéing and careful melting to combine these elements without overwhelming the delicate gnocchi.
This dish works well as a lunch or dinner course, serving the warm gnocchi with bits of speck and fruit in a creamy, flavorful cheese sauce. It combines sweet, savory, and creamy tastes in a harmonious way.
Substitutions notes suggest using fontina if taleggio is not available, pancetta instead of speck, or omitting the meat for a vegetarian option with crushed nuts. Firmer pears are preferred to avoid mushiness when cooked.
Ingredients
- 14 ounces potato gnocchi
- 9 ounces Taleggio cheese rind removed and cut into pieces
- 1 clove garlic peeled and cut into quarters
- 5 ounces speck cut into small cubes or juliennes, or pancetta
- 3 pear peeled and cut into cubes
- ½ cup whole milk fresh
- 2 tablespoons extra virgin olive oil
- salt for gnocchi and to taste
- black pepper to taste, freshly ground
Instructions
Prepare the ingredients.
- Peel the garlic and cut into quarters, peel the pears and cut them into cubes and remove the skin from the taleggio and cut it into pieces too. Finally, if you have a larger piece of speck or pancetta, cut it into small pieces, cubes or juliennes.
- Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to a boil again.
Make the taleggio sauce.
- While you wait for the water to boil, heat the olive oil in a large deep skillet add the garlic and once it starts to soften, add the pieces of pear. Sauté the pear until it starts to soften and brown and then add the pieces of speck. Cook the speck until it starts to brown slightly.
- Add the pieces of taleggio (keep a few for serving) and stir over a low heat until the cheese melts. Add a little milk or gnocchi cooking water to dilute the sauce, maybe ½ a cup. But add more if you need to. Season with salt and freshly ground black pepper according to taste.
Cook the gnocchi, finish and serve.
- If using fresh potato gnocchi, cook them in the boiling salted water for just a couple of minutes. Frozen gnocchi will need longer. Using a slotted spoon, transfer the gnocchi to the cheese sauce. Mix everything together carefully and serve immediately with a few more pieces of taleggio on top.
- If you prefer to bake before serving, transfer the gnocchi and taleggio to an oven dish. Sprinkle the top with grated parmigiano or grana and bake in a preheated oven at 180°c (356°F) until the gnocchi start to brown.
Notes
- If taleggio cheese is unavailable, fontina cheese can be used as a melting substitute.
- Speck can be replaced with pancetta or omitted, with crushed nuts added for a vegetarian alternative.
- Use firm, crispy pears to maintain texture; avoid overripe or soft fruit as they may become mushy when cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 77mg | 26% |
| Sodium | 1336mg | 56% |
| Potassium | 280mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 419mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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