Potato gnocchi with speck, walnuts and taleggio cheese fondue

Ingredients for 2 people

  • A package of Nonna Rina potato gnocchi
  • 50 g sliced speck
  • 30 g of walnut kernels
  • 100 g of taleggio cheese
  • 100 ml of cooking cream
  • Salt, black pepper and extra virgin olive oil to taste

Preparation

Cut speck into strips; transfer to pot along with a drizzle of hot oil.
Chop the walnuts with a knife, add them to the speck; stir and cook for a couple of minutes.
Meanwhile, prepare the fondue. Cut the taleggio cheese into cubes and add them to the heated cooking cream; stir until smooth and creamy.
It is time for the stars of the recipe: the Nonna Rina potato gnocchi. Cook them in plenty of boiling salted water, as indicated on the package; drain directly into the pan along with the speck and walnuts, mix with the sauce.
Plate the gnocchi with speck and walnuts on a bed of taleggio cheese fondue, complete with a grinding of black pepper and... ready!

Potato gnocchi with speck, walnuts and taleggio cheese fondue
Potato gnocchi

Potato gnocchi

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  • Freshness <br>
always within reach
    Freshness
    always within reach

    Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.

  • Too little time <br>
for lunch?
    Too little time
    for lunch?

    With Nonna Rina, you can serve a gourmet meal in minutes.

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    We take the environment
    very seriously

    We work hard every day to improve, and nearly all our packs are recyclable.