Gnocchi with Taleggio fondue

Gnocchi with Taleggio fondue


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About this recipe: Gnocchi make a great alternative to pasta and are actually quite easy to make. If you don't have time, buy some good quality ready-made ones from the supermarket or deli and just add the fresh Taleggio fondue sauce! Taleggio is an amazing cheese from the Val di Taleggio in Bergamo, northern Italy. This cheese has a P.D.O. denomination and so must be produced according to specific EU guidelines, which determine both the area of manufacture as well and the very strict production standards.

vorrei Essex, England, UK

Serves: 4 

  • For the gnocchi
  • 1kg white potatoes
  • salt and pepper to taste
  • 250g plain flour
  • For the Taleggio fondue
  • 10g butter
  • 150g Taleggio cheese, grated
  • 75ml double cream
  • 100g chopped walnuts

Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

  1. Boil whole, unpeeled potatoes in 2 litres of salted water. Once soft, drain well and peel them while still hot. Mash in a bowl with a pinch of salt and pepper.
  2. Add the flour and knead into a ball of dough. Knead the dough on a flat surface covered in flour. Cut the dough into four portions and shape into long "snakes", about 1.5cm (1/2 in) in diameter. Cut snakes into 1.5cm (1/2 in) pieces. Set aside while you make the fondue.
  3. Bring a large pan of water to the boil.
  4. To make the fondue, melt the butter in a saucepan and then add the Taleggio and 50ml of cream. Once all is melted add the rest of the cream slowly and turn off the hob.
  5. Cook the gnocchi in the boiling water until they float to the surface. Place the gnocchi in the fondue and sprinkle with walnuts and a bit of freshly ground pepper.

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