Gnocchetti with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: Herbert Hintner

     

Print  
   Gnocchetti with Speck
75 g Speck Alto Adige PGI 
20 pc. big Maccheroni pasta 
200 g potatoes 
10 g parsley 
25 g chive 
75 g butter sauce
50 g alpine cheese
150 g Speck Alto Adige PGI 
40 pc. big Maccheroni pasta 
400 g potatoes 
20 g parsley
50 g chive 
150 g butter sauce 
100 g alpine cheese
300 g Speck Alto Adige PGI 
80 pc. big Maccheroni pasta 
800 g potatoes 
40 g parsley 
100 g chive 
300 g butter sauce 
200 g alpine cheese
  

Preparation

Filling:

For the filling cook the unpeeled potatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut the Speck Alto Adige PGI into cubes, chop the parsley and combine with the potatoes thoroughly, season with salt and pepper. Cook the Maccheroni in salted water until soft, cool them and fill them with the potato-Speck mixture.

Serving suggestion:

Place the filled Maccheroni on a plate, sprinkle it with the butter sauce and briefly grill at a top-heat with chive and the grated alpine cheese “au gratin” in the oven.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

to the recipe

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

to the recipe

Roasted pears with Speck Alto Adige, gorgonzola, honey and walnuts – Recipe

Roasted pears wrapped in Speck Alto Adige PGI with melted gorgonzola, honey and crunchy walnuts served on a plate

Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.

to the recipe

Chanterelle salad with Speck Alto Adige - recipe

Chanterelle salad with speck

Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

to the recipe

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

to the recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette - recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

to the recipe

Baked Zucchini Flowers with Goat’s Milk Ricotta, Speck Alto Adige and Saffron Sauce – recipe

Three zucchini flowers stuffed with ricotta and wrapped in bacon, served on a plate with creamy sauce and fresh herbs.

Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.

to the recipe

Ravioli with prawns and Speck Alto Adige PGI - recipe

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

to the recipe