Bread gnocchi in Taleggio sauce

Name: Bread gnocchi in Taleggio sauce
Ingredients: For gnocchi: 2 large; thick slices of stale bread; crust removed; cut into cubes 4 tablespoons of flour 2 eggs 250 ml of milk 125 grams of bacon; diced 50 grams of high-quality salami; diced 1 green onion; chopped salt/pepper 1 liter of beef broth For the sauce: 125 ml of cooking cream 200 grams of Taleggio cheese 1 pear; diced

Pasta/Pizza - Bread gnocchi in Taleggio sauce by Liana F. - Recipia

I was having a day with the fridge nearly empty and a few slices of stale bread on the table. Not wanting to waste anything, I decided to try something different: bread gnocchi with Taleggio sauce. The result surprised me from the very first attempt. The gnocchi turned out soft and substantial, while the cheese sauce, with pieces of pear, had a balanced, creamy, slightly fruity flavor. No complicated techniques or special utensils are needed. Quick Info Total time: about 40-45 minutes Preparation time: 20 minutes Cooking time: 20-25 minutes Servings: 3-4 Difficulty: medium Recipe type: hearty main dish, great for colder days or when you have leftover bread Ingredients For the gnocchi: 2 large, thick slices of stale bread, crust removed, cut into cubes 4 tablespoons flour 2 eggs 250 ml milk 125 g bacon, diced 50 g good quality salami, diced 1 green onion, chopped salt and pepper, to taste 1 liter beef broth For the sauce: 125 ml cooking cream 200 g Taleggio cheese 1 pear, diced Instructions 1. Start with the gnocchi. Place the bread cubes in a large bowl. Add the eggs, flour, milk, diced bacon and salami, plus the chopped green onion. Season with salt and pepper. Mix everything by hand or with a large spoon until you get a fairly moist mixture that holds together easily. 2. Prepare a work surface and sprinkle flour on it. Take pieces of the mixture and shape them into small balls, about the size of a walnut. If the dough is sticky, use a little flour on your hands. 3. Bring the beef broth to a boil in a large pot. Once boiling, reduce the heat to medium. Add the gnocchi one by one to prevent them from sticking together or to the bottom of the pot. Let them cook without stirring too much until they start to rise to the surface, about 3-5 minutes. Remove them with a slotted spoon and set them aside on a plate. 4. For the sauce, place the cooking cream in a small saucepan over low heat. Allow it to heat well without boiling. Add the diced Taleggio cheese. Whisk vigorously until the cheese melts and the sauce becomes smooth and creamy. 5. To serve, pour the Taleggio sauce onto deep plates. Place the cooked gnocchi on top. Sprinkle with fresh diced pear at the end. Why I make this recipe often It’s a great way to use up leftover bread, and with what you have in the fridge, you get a substantial dish. It comes together quicker than it seems, and the flavor combines the soft texture of the gnocchi with the richness of the cheese and the sweetness of the pear. Tips and Variations Tips Don’t leave the gnocchi in the broth for too long, as they will become mushy and may fall apart. If the bread is very dry, soak it in milk for 1-2 minutes before making the mixture, but don’t oversaturate it. Substitutions If you can’t find Taleggio cheese, you can substitute it with another soft cheese with a strong flavor (such as blue cheese or even a more mature brie). You can use chicken broth or salted water if you don’t have beef broth. Variations You can omit the pears if you prefer a simpler recipe, but the sweet-salty contrast is interesting. You can skip the salami or use only bacon, depending on what you have on hand. Serving Ideas Serve immediately with the warm sauce for the best texture. It works well as a main course for dinner, especially when it’s cold outside. Frequently Asked Questions 1. What kind of bread is suitable for gnocchi? White or medium bread that is a bit stale and crustless works best. Very moist bread or bread with seeds may give a different texture. 2. If I don’t have Taleggio, what other cheese can I use? You can use a soft cheese with a strong flavor: brie, camembert, or even gorgonzola, but the result will taste slightly different. 3. Can gnocchi be made in advance? It’s best to make them fresh. If necessary, shape them and keep them covered in the fridge until boiling, for a few hours, but not overnight. 4. Can the sauce be prepared in advance? The cheese sauce is best fresh. If needed, you can warm it over low heat and whisk it again to make it smooth. 5. Can it be made without bacon or salami? You can omit the bacon or salami, but the gnocchi will be less salty and flavorful. Nutritional Values Estimated per serving (out of 4): Calories: 550-600 kcal Protein: 22-25 g Fat: 30-35 g Carbohydrates: 45-50 g These figures are approximate and depend on the type of bread, bacon, and cream used. Storage and Reheating Bread gnocchi do not keep as well as traditional ones. If there are leftovers, store them in the fridge, separate from the sauce, until the next day. Reheat them gently in steam or in warm sauce, but the texture will become softer. The cheese sauce can be heated over very low heat, stirring continuously. Ideally, cook as much as you eat right away.

Bread gnocchi in Taleggio sauce

Tags

Categories