Gnocchetti with Taleggio, Speck and Red Berries

Ingredients

• 250 g gnocchetti (potato)
• 120 g Taleggio (cut into small pieces)
• 80 g speck (cut into thin strips; to be made crispy)
• 60 g blackberries
• 60 g blueberries
• 1 cucchiaino sugar
• 1 noce butter (for cooking)
• oil (a little, for browning the speck)
• lemon (a small squeeze of juice)
• heavy cream (a little, for the Taleggio cream sauce)

Steps

1. 1

   First cut the speck into strips, then into thin pieces.

2. 2

   Heat a little oil in a pan and add the speck. Cook until crispy, then remove it from the pan and set aside.

3. 3

   Add the blackberries, blueberries, sugar and a small squeeze of lemon juice to the pan.

4. 4

   Cook the berries until tender, then blend them and pass the purée through a sieve to remove the seeds.

5. 5

   Cut the Taleggio into small pieces.

6. 6

   Pour a little heavy cream into the same pan and bring it to a boil.

7. 7

   Turn off the heat and add the Taleggio. Let it melt slowly; if necessary, place the pan over a bain-marie.

8. 8

   Cook the potato gnocchetti. The transcript does not specify the cooking method or time.

9. 9

   Add the gnocchetti to the Taleggio cream sauce and toss to coat.

10. 10

    Plate the gnocchetti, add the crispy speck and finish with the red berry sauce.

Notes

The description mentions a knob of butter, while the transcript says to brown the speck with a little oil. The description does not specify the amounts of cream, oil or lemon. The transcript does not provide the cooking time or method for the gnocchetti.

Nutrition per serving

• first course
• main
• Italian
• with dairy
• with pork
• berries
• one-pan