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...
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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for 4 servings
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.
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.
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.
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.
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.
120 minutes 8 ingredients 247 kCal
30 minutes 8 ingredients 310 kCal
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!