First courses
Gnocchi with taleggio, capers and olives
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
35 min
Servings:
4 Portions
Ingredients:
300 g
of Fresh whole milk
Salt
A pinch
of Nutmeg
PREPARATION
1
Cut the cheese in cubes and cook It over low heat in a saucepan with milk. Once all the ingredients are properly blended, add a pinch of nutmeg to flavour the sauce.
2
Pour 2 spoons of extra virgin olive oil in a pan and heat It over medium-low heat.
3
Add the chopped olives and capers. After 2 minutes, turn off the heat.
4
Cook the gnocchi in plenty of salted water for 2 to 3 minutes, until they come up to the surface.
5
Drain the gnocchi directly in the pan with the taleggio sauce and mix well.
6
Plate up the gnocchi, then add the capers and olives on top. The dish is ready to be served.
