This is the dish when you want comfort food and don’t really feel like cooking. You put all the ingredients for the sauce in a pot, cook it until the cheese melts into a gooey sauce then pour it over fresh gnocchi. We love hand salted Arrigoni Taleggio from the north of Italy. Made to a traditional recipe it is luscious, washed-rind cheese with an apricot-coloured rind and an aromatic interior. As it gets older, it gets those well-known ‘smelly cheese’ notes. Great for the cheese board, baguettes, and toasties - here we are mixing it with prosciutto and a little cream to make a very moreish sauce.
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