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
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
Preparation time 15 minutes
Cooking time 15 minutes
• olive oil
• 200g diced pancetta
• 200ml tomato passata
• salt and freshly ground black pepper
• 800g gnocchi
• 100g fresh taleggio cheese,
• 1 tbsp fresh parsley, finely chopped
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.
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