Gnocchi with Taleggio Cheese & Pancetta

The French version of gnocchi is made with choux pastry rather than potato so they are much lighter than the Italian counterpart. If you’ve made gnocchi before, you’ll notice the French method is different — you pipe then cut the gnocchi directly into the boiling water instead of rolling. The method is much quicker and the gnocchi are lighter in texture.

Gnocchi with Taleggio Cheese & PancettaClick image to enlarge


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