Gnudi "Pizzocheri"

A take on the northern Italian Pizzocheri dish using Red Fife Gnudi dumplings, a charred cabbage & taleggio sauce, saffron poached potatoes with sage & brown butter to finish. 

Serving For Two People

— 450g Gnudi Dumplings
— 250g Taleggio Sauce
— 60g Saffron Potatoes
— 60g Sage & Browned Butter
— 40g Grana Padano

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 6 minutes.

2) Warm Sage & Brown Butter by floating container in boiling water.

3) Heat Taleggio Sauce and Saffron Potatoes in a sauce pan until simmering.

4) Transfer cooked Gnudi to sauce pan and add 1 tablespoon of pasta water. Season with salt to taste.

5) Carefully place 5 Gnudi Dumplings on each plate. Cover with sauce.

6) Top each Gnudi plate with 3-4 sage leaves. Drizzle brown butter and finish with grated Grana Padano cheese.

Contains dairy