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Gnocchi with taleggio cheese: discover the original recipe of this Bergamo dish

gnocchi al taleggio
Table of Contents

Taleggio gnocchi is a rich and comforting dish, perfect for those looking for a touch of creaminess and flavor in their kitchen. This traditional Bergamo recipe is a great way to explore home-cooked Italian cuisine and bring a heart-warming meal to the table.

Gnocchi, one of the oldest forms of Italian pasta, have a history that is intertwined with that of taleggio, a cheese with a long tradition. The origins of gnocchi date back to the sixteenth century, when potatoes were imported to Italy from America.

However, as early as the 1500s, there was a dish similar to today’s gnocchi, although with a different consistency, kneaded with flour, water and a few eggs.

The recipe for gnocchi as we know it today was published for the first time in the second half of the sixteenth century by Cristoforo Messisbugo and Bartolomeo Scappi, two of the greatest chefs of the Renaissance.

Taleggio, on the other hand, is a cheese that boasts an equally rich history, with cheese-making methods that date back to Roman times, as described by Pliny.

This cheese, known for its creaminess and distinctive flavor, pairs perfectly with the smoothness of the gnocchi, creating a dish that is both a tribute to tradition and an unforgettable dining experience.

The combination of gnocchi and taleggio cheese is relatively modern, but it is deeply rooted in Italian culinary traditions, particularly those of Lombardy.

Taleggio gnocchi therefore represent a perfect combination of two historical elements of Italian cuisine, offering a dish that celebrates the simplicity of the ingredients and the richness of the flavors.

Ingredients needed for taleggio gnocchi

To create an authentic dining experience with taleggio gnocchi, it is essential to select quality ingredients that reflect the tradition and rich taste of this dish.

The key ingredients are:

  • Potato gnocchi: the base of the dish, soft and velvety, which perfectly absorb the sauce.
  • Taleggio DOP: a creamy Lombard cheese with an intense flavor, which melts easily for a homogeneous sauce.
  • Butter: preferably clarified, for a richer sauce that is less likely to separate.
  • Sage: The fresh leaves add an earthy, slightly peppery aroma that contrasts with the sweetness of the cheese.
  • Milk: a touch to dilute the density of the taleggio cheese and make the sauce more fluid.
  • Nutmeg: a spice that, with its warm and spicy aroma, enhances the flavor of the cheese.
  • Parmigiano Reggiano: To add an extra layer of flavor and a gratin finish if desired.
  • Salt and pepper: to enhance and balance the flavors of the other ingredients.

These ingredients combine to create a dish that is a true culinary embrace, blending the simplicity of homemade gnocchi with the richness and depth of taleggio.

Gnocchi with taleggio cheese: discover the original recipe of this Bergamo dish

Preparation of gnocchi with taleggio cheese

Making taleggio gnocchi is a process that requires care and attention to detail to ensure that every bite is an explosion of flavor.

  • Start by cooking the gnocchi, which should be soft but still firm to the bite. Once cooked, they are drained and transferred to a pan where a cream of taleggio cheese awaits them.
  • This sauce is the heart of the dish: the taleggio, cut into cubes, is slowly melted with milk and sage, creating a homogeneous and velvety mixture.
  • For an extra touch of flavor, a grating of nutmeg is added.
  • The gnocchi are then creamed in the sauce, making sure that each dumpling is perfectly wrapped in the cream.
  • For those who want a more au gratin dish, you can transfer the gnocchi to a baking dish, sprinkle them with Parmigiano Reggiano and bake them until you get a golden and crispy crust.
  • The key to a perfect preparation of taleggio gnocchi lies in the balance of flavors and the consistency of the sauce, which must be creamy but not too liquid, so that it adheres to the gnocchi without weighing them down.

With these steps, you get a dish that celebrates the Italian culinary tradition, bringing an authentic and comforting flavor to the table.

Assembling the taleggio gnocchi

The assembly of the taleggio gnocchi dish is a crucial moment that combines all the previously prepared elements in a combination of flavors and textures. Once you’ve made the dumplings and sauce, it’s time to combine the two.

The gnocchi, once cooked in salted water, are drained and added directly to the pan containing the taleggio sauce. This step is crucial: gently mixing the gnocchi with the sauce allows them to absorb the intense flavor and creaminess of the cheese.

For those who want an extra touch, you can transfer the mixture to a baking dish, sprinkle with grated Parmigiano Reggiano and bake to obtain a gratin and crispy surface.

Assembly must be done quickly to keep the dumplings warm and the sauce fluid, thus ensuring that the dish arrives on the table in its best shape.

Serving taleggio gnocchi hot is essential to appreciate the fusion of flavors. Fresh sage can be added as a finishing touch, offering an aromatic contrast that complements the dish.

With these simple steps, the assembly transforms individual ingredients into a culinary experience that celebrates the tradition and taste of Lombard cuisine.

Tips & Variations

In the making of taleggio gnocchi, the recipe can be customized with different variations and tips to adapt it to personal tastes or to experiment with new flavors. A first suggestion is to replace the milk with fresh cream for an even creamier sauce.

For cheese lovers, you can add other types such as diced Emmental, grated Parmesan or diced gorgonzola, turning the dish into a delicious four-cheese version.

If you have the time, you can prepare the gnocchi at home, for an even more authentic and homemade touch. Alternatively, for a lighter variant, you can use bread or ricotta gnocchi, mixing the dairy product with an egg, grated Parmesan cheese and flour.

For a stronger flavor, you can add a grated nutmeg or a few fresh sage leaves to the sauce.

Another tip is to be careful not to overcook the taleggio: to prevent the cheese from “ragging” during cooking, it is better to melt it with the heat off or very low, stirring constantly.

These small tricks and variations can transform taleggio gnocchi into an even richer and more satisfying dish, capable of surprising and delighting the palate of those who taste it.

Among the Taleggi, we recommend the one produced by For-Mac Milesi. Thanks to its maturation, this cheese develops a unique and indistinguishable flavor. For-Mac Milesi’s Taleggio stands out for its creamy texture and intense aroma, characteristic of the Italian dairy tradition.

The artisanal care gives the cheese a complexity of flavors that make it irresistible for connoisseurs.