Gnocchi with Arrigoni Taleggio and Prosciutto Sauce

BY RICHARD CORNISH

This is the dish when you want comfort food and don’t really feel like cooking. You put all the ingredients for the sauce in a pot, cook it until the cheese melts into a gooey sauce then pour it over fresh gnocchi. We love hand salted Arrigoni Taleggio from the north of Italy. Made to a traditional recipe it is luscious, washed-rind cheese with an apricot-coloured rind and an aromatic interior. As it gets older, it gets those well-known ‘smelly cheese’ notes. Great for the cheese board, baguettes, and toasties - here we are mixing it with prosciutto and a little cream to make a very moreish sauce.

Serves 4

• 500g fresh gnocchi

• 200g Arrigoni Taleggio

• 40ml or 2 tablespoons pure cream

• 50g sliced prosciutto, finely chopped

• Parsley to garnish

• Grated parmesan to garnish

Place a large pot of salted water over high heat and bring to a boil. Meanwhile, make the sauce by chopping the taleggio into small pieces in a small saucepan over low-medium heat with cream and prosciutto. Mix well until melted. Cook gnocchi as per instructions. Drain. Pour the sauce over gnocchi, garnish and serve.