Pick up packs of fresh gnocchi, the little potato dumplings, to create easy — but filling — dinners in a pinch. They are lovely boiled until tender and simply sauced, but easily dressed up in a gratin, featuring decadent Italian bacon and cheeses. You can also make this recipe using 1 lb. (500 g.) penne or rigatoni instead of gnocchi.
Baked Gnocchi with Taleggio, Pancetta & Sage
2 packages (13 oz./410 g. each) prepared gnocchi
1/4 lb. (125 g.) pancetta, cut into 1/2-inch (12-mm.) pieces
2 Tbs. chopped fresh sage
1 1/2 cups (12 fl. oz./375 g.) half-and-half
1/2 lb. (250 g.) Taleggio cheese, rind removed, cut into 1/4-inch (6-mm.) cubes
1/4 cup (1 oz./30 g.) bread crumbs, toasted
Freshly ground pepper
Preheat the oven to 375ºF (190ºC). Butter four 7-inch (18-cm.) shallow oval baking dishes.
Cook the gnocchi according to the package directions. Drain and set aside.
In a large frying pan, saute the pancetta over medium heat until it starts to brown, about 4 minutes. Remove from the heat and stir in the sage, half-and-half, Taleggio and gnocchi.
Divide the gnocchi mixture among the prepared dishes. Sprinkle with the bread crumbs and season with pepper.
Bake the gnocchi until golden brown, about 15 minutes. Remove from the oven and serve. Serves 4.
Find more simple one-dish dinners in our cookbook One Pot of the Day by Kate McMillan.