Potato gnocchi with Speck sauce
Course:
Starters
Difficulty:
medium
Preparation time:
> 1h
traditional/modern:
traditional
cook:
Ingredients for
200g Speck Alto Adige PGI
425g floury potatoes
40g butter
80g flour
1 egg yolks
20g potato flour
50g butter sauce
10g parsley, chopped
salt, pepper, olive oil
Butter sauce
50g vegetable stock
125g cold butter dices
salt, pepper
40g alpine cheese
400g Speck Alto Adige PGI
850g floury potatoes
80g butter
160g flour
2 egg yolks
40g potato flour
100g butter sauce
20g parsley, chopped
salt, pepper, olive oil
Butter sauce
100g vegetable stock
250g cold butter dices
salt, pepper
80g alpine cheese
800g Speck Alto Adige PGI
1700g floury potatoes
160g butter
320g flour
4 egg yolks
80g potato flour
200g butter sauce
40g parsley, chopped
salt, pepper, olive oil
Butter sauce
200g vegetable stock
500g cold butter dices
salt, pepper
160g alpine cheese
Preparation
Cook the unpeeled potatoes in salted water until soft. Peel them while still hot, pass through a fine sieve and let cool. Afterwards add the butter (room temperature) and egg yolk and mix together until all the ingredients have combined well. Carefully add wheat flour and potato flour; also add some salt and pepper.
Leave the pastry dough for one hour in the fridge. Roll the potato dough into one-cm-rolls, cut it into 2 cm long pieces and form Gnocchi with the prongs of a fork, and then cook them for approximately 3 minutes in boiling salted water. Drain the Gnocchi and toss them carefully in the butter sauce.
Butter sauce
Boil vegetable stock and add the ice-cold butter cubes, then add salt and pepper. Keep warm.
Serving suggestion
Place the potato Gnocchi on a plate and garnish with Speck Alto Adige PGI, alpine cheese and parsley.