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


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


• 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


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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