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Baked gnocchi

with mushrooms taleggio & pangrattato

Serves 6

Preparation 20 minutes

cooking time 1 hour 30 minutes

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz
Food Preparation Maddy Jeffreys and Breesa Swann


4 cups rock salt
1kg sebago potatoes, scrubbed  
½ cup finely grated pecorino pepato, plus extra to serve
¾ cup plain flour
1 tsp sea salt
2 egg yolks
8 field mushrooms
3 garlic cloves, finely chopped
½ cup sage leaves
zest of 1 lemon
80g butter
¼ cup olive oil
sea salt and freshly cracked black pepper
80g taleggio, sliced
½ cup pouring cream  

1 cup fresh breadcrumbs
¼ cup parmesan, finely grated
¼ cup olive oil


1To make the pangrattato, combine the breadcrumbs and parmesan in a bowl and season with salt and pepper. Heat oil in a non-stick frying pan over medium heat and cook, stirring for 8-10 minutes or until golden and crisp. Set aside.‍‍

2 Preheat the oven to 180°C. Place rock salt on a baking tray, top with potatoes and bake for 1 hour or until soft and skins are crispy. Set aside to cool slightly. Cut the potatoes in half. Scoop the flesh into a medium bowl and mash until smooth. Add pecorino, flour and sea salt and mix to combine. Add egg yolks and stir until the mixture comes together.

3Knead on a lightly floured surface for 1 minute or until a soft dough forms. Divide dough into four 30cm logs. Cut into 3cm pieces and set aside on a lightly floured tray. Cook half the gnocchi in a large saucepan of salted boiling water for 5 minutes or until they surface. Drain and repeat with remaining gnocchi. Set aside.

4Increase oven to 220°C. Place mushrooms, garlic, sage and lemon in a roasting pan. Dot the butter over the mushrooms and drizzle with olive oil and season with salt and pepper. Roast for 10 minutes or until golden and tender. Add gnocchi, top with taleggio, pour over the cream and return to the oven for another 20 minutes to allow the sauce to thicken.

5Top with pangrattato and extra pecorino to serve.

Wine Match

2015 Mauro Molino Leradici Barbera d’Asti, Piedmont, Italy, A$36

The flavours of this dish are intense and savoury. Enter this compelling Barbera, which mingles intensity with a thrust of palate-cleansing acidity. The blue fruit flavours and gently persistent tannins mop up the earthy flavours of the mushrooms with the Molino’s slinky texture a counterpoint to the crunch of the pangrattato.