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Recipe Detail Page
Baked Gnocchi with Tomato, Speck & Taleggio
Holiday 2017
All this decadent and flavourful dish needs is to be popped into the oven when you get home. The recipe can be prepared and refrigerated up to one day ahead of reheating. Serve with a fresh, crunchy salad of romaine hearts and lemon vinaigrette.
Serves 6
2 tbsp (30 mL) olive oil, divided, plus more for greasing baking dish
2 oz (60 g) speck, chopped into 1 inch (2.5 cm) pieces (see TIP)
2 cups (500 mL) red onion, finely chopped
1 tbsp (15 mL) tomato paste
2 tbsp (30 mL) garlic, finely chopped
1 tbsp (15 mL) fresh thyme, finely chopped
½ cup (125 mL) dry white wine (optional)
3 cups (750 mL) grape tomatoes, halved lengthwise
1 cup (250 mL) 35% cream
6 oz (175 g) Taleggio (Saint-Paulin, fontina, semi-soft Oka or Pont l’Évêque will also work)
Salt and pepper to taste
2 pkgs store-bought potato gnocchi, 2 lbs (1 kg) total
1. In a large skillet, heat 1 tbsp (15 mL) of the olive oil over medium heat, add speck and cook until lightly golden and slightly crispy, about 2 minutes. Do not burn. Remove speck from pan and reserve oil.
2. Add the remaining 1 tbsp (15 mL) olive oil to the skillet, add onions and cook over medium-high heat for 10 minutes or until translucent. Add tomato paste, garlic and thyme and cook for another minute. Add wine and cook for 30 seconds before adding the tomatoes.
3. Cook tomatoes, stirring often, over medium-high heat for 4 minutes. They should retain their shape.
4. Bring a large pot of well-salted water to boil over high heat.
5. Add cream and cheese to the tomatoes and cook over low heat until the cheese is melted, stirring often, about 5 minutes. Do not reduce the cream, this is just to melt the cheese. Turn off heat once cheese is melted. Stir in two-thirds of the cooked speck and season to taste with salt and pepper. Set aside.
6. Grease a 9 x 13-inch (23 x 33-cm) glass baking dish with oil.
7. Cook gnocchi in boiling water until they rise to the top, about 4 minutes. Do not overcook. Drain gnocchi and place them in the baking dish. Pour tomato cream mixture overtop and gently stir to combine. Top with remaining speck.
8. Cool slightly, cover with plastic wrap and refrigerate until ready to use. Or cover with foil and bake in a 350°F (180°C) oven for 20 minutes. Remove foil and continue to bake for 10 more minutes or until hot and lightly bubbling.
Serves 6
TIP Speck is a Northern Italian-style prosciutto that is smoked, found at Italian food shops and most major grocers. Regular prosciutto may be substituted.
