Potato Gnocchi ai Quattro Formaggi with Crispy Ham & Truffle & Polpettone with Mozzarella, Speck & Caponata

Potato Gnocchi ai Quattro Formaggi with Crispy Ham & Truffle

Ingredients (Serves 4)

For the handmade gnocchi:

• 2.2 lb potatoes, preferably starchy or older potatoes
• 2 cups all-purpose flour, plus more as needed
• 1 large egg
• 1 pinch salt
• Shortcut note: If you want to save time, you can use good-quality store-bought fresh potato gnocchi instead of making them from scratch.

For the quattro formaggi sauce:

• 4 oz gorgonzola cheese, diced
• 4 oz fontina or gruyère cheese, shredded
• 4 oz taleggio cheese, diced
• 1/2 cup Parmigiano Reggiano, finely grated
• 1/2 cup whole milk or heavy cream, plus more if needed
• 1 tbsp unsalted butter

For the toppings:

• 4 slices prosciutto crudo or cooked ham
• 1 small fresh black truffle or truffle oil, to taste
• Coarse salt, for the pasta water

Preparation

1. Cook the potatoes

1. Wash the potatoes thoroughly, leaving the skins on.
2. Place them in a large pot and cover with cold water.
3. Bring to a boil and cook until the potatoes are completely tender. (Test them by inserting a fork; it should slide easily to the center).
4. Drain the potatoes and peel them while they are still warm.

2. Make the gnocchi dough

1. Mash the warm potatoes using a potato ricer, letting them fall directly onto a clean work surface.
2. Let the mashed potatoes cool for a few minutes so the steam escapes. (Too much moisture will make the dough sticky).
3. Sprinkle the flour over the potatoes.
4. Add the egg and a pinch of salt.
5. Mix the ingredients together quickly with your hands.
6. Knead gently just until a soft, smooth dough forms. (Do not overwork the dough, or the gnocchi will become tough and chewy when cooked).

3. Shape the gnocchi

1. Cut the dough into smaller portions.
2. Roll each portion with your hands into a long rope, about the thickness of a finger.
3. Using a sharp knife, cut the ropes into small pieces, about 1 inch long.
4. Lightly dust the gnocchi with flour so they do not stick together.
5. Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges that hold the sauce better.
6. Set aside on a floured tray.

4. Prepare the crispy ham

1. Heat a dry pan over medium heat.
2. Add the ham slices in a single layer.
3. Cook until the fat melts and the ham becomes completely crispy and golden.
4. Remove from the pan, let it cool, and crumble it into small pieces. Set aside.

5. Prepare the four-cheese sauce

1. In a large saucepan, combine the milk (or cream) and butter over low heat.
2. Add the diced gorgonzola, taleggio, and shredded fontina.
3. Cook slowly, stirring constantly, until all the cheeses are completely melted and a smooth, creamy sauce forms.
4. Turn off the heat and stir in the grated Parmigiano Reggiano. Keep warm.

6. Cook the gnocchi

1. Bring a large pot of water to a boil and add coarse salt.
2. Gently drop the gnocchi into the water in batches.
3. Cook for just a few minutes. As soon as the gnocchi rise to the surface, let them float for 10-15 seconds, then remove them immediately using a slotted spoon.

7. Combine and serve

1. Transfer the cooked gnocchi directly into the pan with the warm cheese sauce.
2. Toss gently to coat the gnocchi evenly. (If the sauce is too thick, loosen it with a small splash of hot pasta cooking water).
3. Plate the gnocchi immediately.
4. Top with the crumbled crispy ham.
5. Shave fresh black truffle over the top, or finish with a light drizzle of truffle oil.
6. Serve hot.

Serving note

This rich, comforting dish combines soft, pillowy potato gnocchi with a creamy four-cheese sauce. The crumbled ham adds a perfect salty crunch, while the truffle elevates the recipe with a deeply aromatic finish.

Polpettone with Mozzarella, Speck & Caponata

Ingredients (Serves 6)

For the polpettone (meatloaf):

• 1.3 lb ground beef
• 2 large eggs
• 1/2 cup Parmigiano Reggiano, finely grated
• 1/2 cup breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 small garlic clove, minced, optional
• 6 thin slices speck or prosciutto crudo
• 6 oz mozzarella cheese, sliced and drained
• 2 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

For the caponata:

• 1 large eggplant, diced
• 1 red bell pepper, cut into small strips
• 1 yellow bell pepper, cut into small strips
• 1 medium zucchini, diced
• 1/2 onion, thinly sliced
• 1/4 cup tomato passata or 1 cup cherry tomatoes, halved
• 2 tbsp capers, rinsed
• 1/3 cup green olives, pitted and halved
• 2 tbsp white wine vinegar
• 1 tbsp sugar
• 4 tbsp extra-virgin olive oil
• Salt, to taste

Preparation

1. Prepare the meat mixture

1. In a large mixing bowl, combine the ground beef, eggs, grated Parmigiano Reggiano, breadcrumbs, and fresh parsley.
2. Add the minced garlic, if using.
3. Season generously with salt and black pepper.
4. Mix well with your hands until all the ingredients are completely combined and the mixture holds its shape.

2. Stuff and shape the polpettone

1. Lay a large sheet of parchment paper on your work surface.
2. Place the meat mixture on the paper and flatten it out into a rectangle, about 1/2-inch thick.
3. Arrange the slices of speck evenly over the meat, leaving a small border around the edges.
4. Layer the sliced mozzarella over the speck.
5. Using the parchment paper to help you, roll the meat tightly from the long side into a log shape.
6. Press the edges and ends firmly with your fingers to seal the cheese completely inside. (This prevents the mozzarella from leaking out during baking).

3. Bake the polpettone

1. Preheat the oven to 375°F.
2. Transfer the rolled polpettone (still sitting on the parchment paper) onto a baking sheet.
3. Drizzle the top lightly with extra-virgin olive oil.
4. Bake for about 40-45 minutes, or until the meatloaf is fully cooked through and beautifully browned on the outside.
5. Remove from the oven and let it rest for 10 minutes before slicing.

4. Prepare the caponata

1. Heat 4 tablespoons of extra-virgin olive oil in a large pan over medium heat.
2. Add the sliced onion and cook until softened.
3. Add the diced eggplant, bell peppers, and zucchini. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the tomato passata (or cherry tomatoes), olives, and capers. Season with salt.
5. Cover and simmer over low heat for another 10-15 minutes, until the vegetables are tender.
6. In a small cup, mix the vinegar and sugar together until dissolved, then pour it over the vegetables.
7. Turn up the heat for 1 minute to allow the sharp vinegar aroma to evaporate, stirring well.
8. Remove from the heat and let it cool slightly.

5. Serve

1. Cut the rested polpettone into thick slices.
2. Arrange the slices on a serving platter, showcasing the melted mozzarella and speck swirl.
3. Serve warm with the sweet-and-sour caponata on the side.

Serving note

Polpettone is a beloved Italian comfort classic. This version turns a standard meatloaf into something spectacular by rolling it with savory speck and melting mozzarella. Paired with a vibrant, tangy vegetable caponata, it makes for an incredibly flavorful and satisfying second course.