tagAlt.Potato Gnocchi with Taleggio Sauce

Potato Gnocchi with Taleggio Sauce

Rich, creamy Taleggio sauce complements fluffy potato gnocchi perfectly. Learn how to pair a dreamy Northern Italian cheese with a classic gnocchi recipe.

  • ( Scored 5 on 1 reviews )

Elaina Borer:

Why not give this gnocchi recipe more then 5+?! It definitely deserves it because it's just out-of-this-world. A potato gnocchi dish that definitely...

read all reviews...

 

A rich and full-flavored Italian gnocchi recipe, if you're looking to learn how to recreate a true Italian favorite, this is a great place to start. Potato gnocchi are always a great italian dish to learn how to make, and the Mamablip chefs have put together a truly decadent yet straight-forward potato gnocchi recipe for you to learn and master.

Taleggio cheese, straight from the heartlands of some of Italy's finest cheese-producing regions and in this case, in the province of Bergamo, is another classic Italian cheese you might have tasted on your travels in Italy. It's a wonderfully creamy, dense flavor-packed cheese recalling elevated pastures and happy cows! We love it when transformed into a delicious gnocchi cream sauce, or when slathered on country-style Italian bread. You can't go wrong with Taleggio cheese, particularly when paired with an Italian gnocchi recipe you'll likely want to include in your Gnocchi and Pasta-making rotation.

What to pair with your Potato Gnocchi and Taleggio cheese sauce? Try a structured Northen Italian red wine to cut through the cheesyness of your Taleggio sauce - or give the other Mamablip wine recommendations a glance over and find a new favorite!

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Ingredients

for 4 servings

Potato Gnocchi Ingredients with Taleggio Cheese Sauce

  • Potatoes 1.5 kg (White)
  • Egg (Medium Yellow) 1
  • All-purpose flour 200 grams
  • Salt and Pepper as needed

Taleggio Cheese Sauce Ingredients with Potato Gnocchi

  • Whole Milk 0.5 liter
  • Taleggio cheese 200 grams
  • Eggs (Yolk Only) 1
  • Walnuts (handfull, shelled)
  • Salt as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Pecorino d'Abruzzo Wines

0.75l

Pecorino d'Abruzzo: pure softness expressed in wine

View product

Preparation

for 4 servings

Step

1

Of 5

Prepare Potato Gnocchi base

Wash potatoes well, and leave skins on.  Place cleaned potatoes into large pot of salted water, and proceed to boil over high heat. 

When potatoes are softened, drain and peel while still warm.  Using potato smasher, smash potatoes relatively finely. 

Place onto well-floured kitchen surface.  Add pinch of salt and flour.  Proceed to combine well, until you have a compact dough that is still soft. 

Add egg, and continue to blend and combine ingredients until you have a dough without lumps, and that is nicely compact.


Chefs' note:  we recommend using starchy white potatoes in the preparation of gnocchi, to bind dough better.

Step

2

Of 5

Shape the Potato Gnocchi

Roll dough out (using hands) into several logs, and proceed to cut with kitchen knife into 1" pieces. 

As you remove gnocchi from your surface, place onto well-floured plate or tray.  

Once you've cut all logs into smaller pieces, gently indent fork tines onto each piece for characteristic gnocchi tops.  Press down very gently.  Repeat with all gnocchi segments.

Step

3

Of 5

Prepare the Taleggio Cream sauce

Coarsely dice Taleggio cheese, removing rind. 

In a medium sauce pot, place milk and diced Taleggio cheese.  Over a very low heat, the lowest possible, allow cheese to melt into milk. 

Add egg yolk in order to make cheese and milk bind together.  Adjust with salt to taste.  Set aside.

Step

4

Of 5

Cook Shelled Walnuts

Preheat oven to 180C. 

Boil small pot of water, and add walnuts into boiling water.  Allow to cook 2 minutes. 

Remove a few at a time from water using a slotted spoon and peel as soon as cool enough to handle.  Don't allow to cool too much otherwise the skin won't come off the nuts and the taste becomes bitter. 

Place immediately into wax-paper lined baking tray, and place inside your preheated oven just long enough to let the walnuts dry from boiling process. 

Remove from heat, and using either sharp kitchen knife or food processor, finely mince.  Set aside.

Step

5

Of 5

Finish the Gnocchi dish and serve

To cook and complete Potato Gnocchi dish, bring large pot of salted water to boil.

Place gnocchi pieces into boiling salted water, and allow to boil over medium-high heat until the gnocchi float to the surface. 

Drain, and place into sauté pan with the Taleggio cheese sauce.  Toss well to combine gnocchi and cheese sauce. 

Place onto individual serving plates, top with a sprinkle of the prepared walnuts, and serve hot.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Pecorino d'Abruzzo Wines

0.75l

Pecorino d'Abruzzo: pure softness expressed in wine

View product

...Great Italian Goddies!

Pecorino d'Abruzzo Wines

0.75l

Pecorino d'Abruzzo: pure softness expressed in wine

View product

Valpolicella Ripasso Wine - Bertani - 2018 Vintage

0.75l

The Valpolicella Ripasso is a structured red by the Bertani Wine Estate, 2018 Vintage

View product

No Name - Langhe Nebbiolo Wine - Borgogno

0.75l

No Name from the Borgogno is a label of protest, a wine without a name "against the bureaucracy that afflicts the world of wine"

View product

Pecorino d'Abruzzo Wines

0.75l

Pecorino d'Abruzzo: pure softness expressed in wine

View product

Valpolicella Ripasso Wine - Bertani - 2018 Vintage

0.75l

The Valpolicella Ripasso is a structured red by the Bertani Wine Estate, 2018 Vintage

View product

No Name - Langhe Nebbiolo Wine - Borgogno

0.75l

No Name from the Borgogno is a label of protest, a wine without a name "against the bureaucracy that afflicts the world of wine"

View product

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Reviews

E

Elaina Borer Monday 15th of March 2021

Taleggio for the super-win

Why not give this gnocchi recipe more then 5+?! It definitely deserves it because it's just out-of-this-world. A potato gnocchi dish that definitely takes it to another level - love the creaminess from both the Taleggio and the natural density of the walnuts. True pasta perfection, thanks Mamablip for this crazy-good recipe!

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