The TALEGGIO-STUFFED GNOCCHI WITH PESTO SAUCE are a refined and richly flavored first course, perfect for those who love creamy, intense tastes. The gnocchi, made with a soft dough based on potatoes and flour, enclose a molten heart of Taleggio, a cheese with a strong flavor and creamy consistency.
Once cooked, these gnocchi melt in your mouth, releasing the rich taste of the cheese.
The pesto sauce adds an herbal, aromatic note that perfectly balances the creaminess of the filling.
The result is an elegant and flavorful dish, ideal for a special lunch or a gourmet dinner, to finish with a sprinkle of Parmesan and a few toasted pine nuts for a crunchy touch.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb red potatoes
- 2 cups 00 flour (type 00)
- to taste salt
- 7 oz Taleggio
- 2 cups basil (weight of leaves only)
- 1.4 oz Parmesan (grated)
- 0.7 oz Pecorino (grated)
- 2.5 tbsp pine nuts
- coarse salt
- 3 1/3 tbsp extra virgin olive oil
For the Taleggio-stuffed gnocchi with pesto sauce you’ll need
- 1 Pot
- 1 Bowl
- 1 Food chopper
- 1 Potato ricer/masher
Preparation of Taleggio-stuffed gnocchi with pesto sauce
Remove the leaves from the basil stems and rinse them briefly under cold running water. Transfer them to a kitchen towel and dry by gently patting and rubbing.
Place them in the mixer and add the grated Parmesan, the Pecorino, the pine nuts, the coarse salt and the oil. Pulse briefly to avoid heating and oxidizing the basil. Once you obtain a coarse, homogeneous sauce, transfer it to a container and place in the refrigerator.
Wash the potatoes, place them in a pot and boil them, unpeeled, in plenty of salted water for about 30 minutes. As soon as they are cooked, peel them, pass them through the potato ricer/masher and collect them in a bowl or on a work surface.
Let them cool until lukewarm, season with salt and add the flour. Knead until you obtain a homogeneous, compact dough.
Take a small piece of dough, roll it between your hands, flatten it and place a small piece of Taleggio in the center. Close it well, continuing to roll it between your hands. You should obtain 24 gnocchi.
Arrange all the gnocchi on a plate.Put a pot of water on the heat; when it starts to boil, salt it and cook the stuffed gnocchi. When they rise to the surface, leave them about one more minute and then drain them with a slotted spoon.
Place them on a plate and dress the stuffed gnocchi with Genovese-style pesto.
Storage
Arrange them on a well-floured tray without overlapping. Place them in the freezer for 1–2 hours until frozen. Transfer them to a freezer bag and store for up to 2 months. Cook directly from frozen in boiling water.
Arrange them on a well-floured tray without overlapping. Place them in the freezer for 1–2 hours until frozen. Transfer them to a freezer bag and store for up to 2 months. Cook directly from frozen in boiling water.
