Published On: Thu, Jan 16th, 2020

Gnocchi alla comasca

This gnocchi dish originates from the Como area, and uses a local taleggio cheese, which combines with the tomato and pancetta to make a flavourful sauce, says Mario Matassa

gnocchi

There is a long tradition around the Italian lakes of making homemade gnocchi – this dish is an easy way to recreate the flavours of the Lake Como area

Serves 4
Preparation time 15 minutes
Cooking time 15 minutes

Ingredients:

• olive oil

• 200g diced pancetta

• 200ml tomato passata

• salt and freshly ground black pepper

• 800g gnocchi

• 100g fresh taleggio cheese,
finely diced

• 1 tbsp fresh parsley, finely chopped

Instructions:

1 Place 1 tbsp olive oil in a large, heavy-based frying pan and add the pancetta. Cook over a medium heat until the pancetta begins to crisp. In the meantime, bring a large pot of salted water to the boil. 

2 Once the pancetta is cooked, add the tomato passata to the pan and simmer for 5 minutes. Taste for seasoning. 

3 Add the gnocchi to the pan of boiling water and give them a quick stir to ensure that they do not stick together. 

4 Once the gnocchi float to the top of the pan they are cooked. Remove the cooked gnocchi with a slotted spoon and add them to the pan with the pancetta and passata. Add the cheese and parsley, toss everything together well and serve immediately.

Click here for more recipes inspired by the Italian Lakes

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