Baked Gnocchi with Taleggio, Pancetta and Sage
Pick up packs of fresh gnocchi, the little potato dumplings, to create easy—but filling—dinners in a pinch. They are lovely boiled until tender and simply sauced, but easily dressed up in a gratin, featuring decadent Italian bacon and cheeses.
- 2 packages (13 oz./410 g each) prepared gnocchi
- 1/4 lb. (125 g) pancetta, cut into 1/2-inch (12-mm) pieces
- 2 Tbs. chopped fresh sage
- 1 1/2 cups (12 fl. oz./375 ml) half-and-half
- 1/2 lb. (250 g) Taleggio cheese, rind removed, cut into 1/4-inch (6-mm) cubes
- 1/4 cup (1 oz./30 g) fresh bread crumbs, toasted
- Freshly ground pepper
Preheat an oven to 375°F (190°C). Butter four 7-inch (18-cm) shallow oval baking dishes.
Cook the gnocchi according to the package directions. Drain and set aside.
In a large fry pan over medium heat, sauté the pancetta until it starts to brown, about 4 minutes. Remove from the heat and stir in the sage, half-and-half, Taleggio and gnocchi.
Divide the gnocchi mixture among the prepared dishes. Sprinkle with the bread crumbs and season with pepper.
Bake the gnocchi until golden brown, about 15 minutes. Remove from the oven and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)