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–+ servings

Taleggio Pear Gnocchi with Crispy Sage

Serves 4

Ingredients

  • 1 Anjou pear peeled, cored, and diced
  • 4-5 ounces Taleggio cheese rind removed and cut into cubes
  • ½ pound Gnocchi
  • 4-6 Sage leaves
  • 2 tbsp Salted butter
  • ¼ cup Heavy cream
  • Kosher salt to taste
  • Black pepper to taste

Instructions

  • In a large pot, such as a dutch oven, melt 2 tbsp of butter over medium heat. Once melted, drop in the sage leaves and allow those to sizzle in the butter until they become crispy and the butter is slightly browned, about 3 minutes or so. Remove sage leaves and set on a paper towel to the side.
  • Add the diced pear to the butter and saute on medium heat until the pears soften slightly. Once softened, add the taleggio cheese as well as the heavy cream and stir until it melts fully.
  • In a separate pot of boiling water, boil the gnocchi according to package instructions, or until they float in the water. Reserve about 1/4 cup of pasta water. Drain the gnocchi and then add directly to the pot of cheese and pear. Add a splash of pasta water and stir to combine. Continue cooking if you like a thicker sauce, or add more pasta water for a thinner sauce. Add salt and black pepper to taste.
  • Serve taleggio gnocchi hot, garnishing with the crispy sage leaves.