How to Cook Porcini & Taleggio Cream Gnocchi W Speck Dust

A special recipe for a special treat for your taste buds. Pair with a nice glass of white wine.

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How to Cook Porcini & Taleggio Cream Gnocchi W Speck Dust Recipe
15 Steps
Ingredients
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1
Soak the porcini mushrooms in a bowl with the warmed up vegetable stock, set aside for 30min.

Soak the porcini mushrooms in a bowl with the warmed up vegetable stock, set aside for 30min.

2
Peel and half the garlic clove, add it to a pan with some olive oil and half of the stock from the porcini bowl. Add also the parsley finely chopped.

Peel and half the garlic clove, add it to a pan with some olive oil and half of the stock from the porcini bowl. Add also the parsley finely chopped.

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3
Drain the porcini from the stock, without throwing it away. Cut them if too big, but don't chop the mushrooms too finely

Drain the porcini from the stock, without throwing it away. Cut them if too big, but don't chop the mushrooms too finely

4
Add them to the pan with garlic and parsley, add also some half of the remaining stock. Sauté for 5 minutes

Add them to the pan with garlic and parsley, add also some half of the remaining stock. Sauté for 5 minutes

5
In the meantime take care of the speck slice

In the meantime take care of the speck slice

6
Cut it in strips lengthwise and then dice in the other direction, creating small pieces

Cut it in strips lengthwise and then dice in the other direction, creating small pieces

7
Add a tablespoon of sunflower seeds oil to a non stick pan and toss the speck inside

Add a tablespoon of sunflower seeds oil to a non stick pan and toss the speck inside

8
When the speck is crispy take it off the heat

When the speck is crispy take it off the heat

9
Transfer it on a plate with some kitchen paper

Transfer it on a plate with some kitchen paper

10
Cut the taleggio into small pieces and add it to the pan, add the wine and the remaining stock as well, lower the heat and let melt gently.

Cut the taleggio into small pieces and add it to the pan, add the wine and the remaining stock as well, lower the heat and let melt gently.

11
As the taleggio starts melting, stir a couple of times to even out the sauce

As the taleggio starts melting, stir a couple of times to even out the sauce

12
Then add the cooking cream and cook until reduced to the desired consistency.

Then add the cooking cream and cook until reduced to the desired consistency.

13
Drain the gnocchi and add to the pan with the sauce. (You can find how to make gnocchi among my other guides)

Drain the gnocchi and add to the pan with the sauce. (You can find how to make gnocchi among my other guides)

14
Plate at the center, grate some fresh parmesan on top, and dust with the crispy speck. Garnish with some parsley leaves.

Plate at the center, grate some fresh parmesan on top, and dust with the crispy speck. Garnish with some parsley leaves.

15
Enjoy!

Enjoy!

Ingredients

300 Grams Gnocchi 
50 Grams Dried Porcini (Cep mushroom) 
Parsley 
1 Garlic clove 
150 Grams Taleggio 
200 Milliliters Cooking Cream 
50 Milliliters White wine 
100 Milliliters Vegetable stock 
1 Speck Slice (thick) 
Olive oil 
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