this series called food/feeling is where i’m going to introduce a dish, a photo and a description of a feeling it invokes. hope you enjoy!


you have a full belly then cozy up in your favorite chair with a book and a mug of something warm then a nap.

Baked Gnocchi with Taleggio, Pancetta & Sage

2 packages (13 oz./410 g. each) prepared gnocchi
1/4 lb. (125 g.) pancetta, cut into 1/2-inch (12-mm.) pieces
2 Tbs. chopped fresh sage
1 1/2 cups (12 fl. oz./375 g.) half-and-half
1/2 lb. (250 g.) Taleggio cheese, rind removed, cut into 1/4-inch (6-mm.) cubes
1/4 cup (1 oz./30 g.) bread crumbs, toasted
Freshly ground pepper

Preheat the oven to 375ºF. Butter an 8×8 inch shallow baking dish. Cook the gnocchi according to the package directions. Drain and set aside. In a large frying pan, saute the pancetta over medium heat until it starts to brown, about 4 minutes. Remove from the heat and stir in the sage, half-and-half, Taleggio and gnocchi. Divide the gnocchi mixture among the prepared dishes. Sprinkle with the bread crumbs and season with pepper. Bake the gnocchi until golden brown, about 15 minutes. Remove from the oven and serve. Serves 4.

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