TALEGGIO STUFFED POTATO GNOCCHI WITH PORCINI AND SMOKED PANCETTA

Serves 4

Steam the pre-cooked potatoes for about 10 minutes and mash them. Then, add the flour, egg, and a pinch of salt. Quickly knead to obtain a smooth and homogeneous mixture.

Cut pieces of 30 g each one, slightly flatten them to form a disc, add 5 g of Grancrema cheese sauce with PDO Taleggio in the center, and close them, shaping into balls. Cook them in salted boiling water.

Meanwhile, heat a drizzle of oil with the garlic clove in a pan, sauté the chopped Porcini for two minutes, add some chopped parsley and chopped rosemary. Lay the slices of pancetta on parchment paper and bake in the oven at 180°c for a few minutes until crispy.

In another pan, heat the butter and add the stuffed gnocchi, sautéing for a few minutes until lightly golden. Plate by placing some Taleggio sauce on the plate, then arrange 3 stuffed gnocchi, the Porcinfinito, crispy pancetta, and a little freshly chopped rosemary.