Gnocchi with Speck Alto Adige, beets and goat cheese

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: "Südtiroler Gasthaus" Group

     

Print  
  Homemade gnocchi with Speck, beets and goat milk cream cheese



For the gnocchi:
200 g mealy potatoes, boiled and riced 
1 egg yolk 
40 g wheat flour
Salt and pepper
Nutmeg
For the sauce:
1 medium cooked beets 
6 thin slices Speck Alto Adige PGI, julienned Olive oil
Some vegetable or meat stock 
30 ml cream 
60 g goat milk cream cheese
Further ingredients
Herbs for garnish
For the gnocchi:
400 g mealy potatoes, boiled and riced 
2 egg yolks 
80 g wheat flour
Salt and pepper
Nutmeg
For the sauce:
2 medium cooked beets 
12 thin slices Speck Alto Adige PGI, julienned Olive oil
Some vegetable or meat stock 
60 ml cream 
120 g goat milk cream cheese
Further ingredients
Herbs for garnish
For the gnocchi:
800 g mealy potatoes, boiled and riced 
4 egg yolks 
160 g wheat flour
Salt and pepper
Nutmeg
For the sauce:
4 medium cooked beets 
24 thin slices Speck Alto Adige PGI, julienned Olive oil
Some vegetable or meat stock 
120 ml cream 
240 g goat milk cream cheese
Further ingredients
Herbs for garnish
 

Preparation

For the gnocchi, knead potatoes, egg yolk, flour, salt, pepper and nutmeg into dough and let rest for a bit. Form rolls of dough as thick as your thumb and cut into circa 1 cm pieces. Place in boiling salt water. As soon as the gnocchi float to the top, remove them and plunge them into cold water. For the sauce, peel and cube the beets. Fry the Speck Alto Adige PGI strips in olive oil and add the beet cubes. Deglaze with vegetable stock and thicken with the cream. Rewarm the gnocchi in hot salt water, drain, and add to the sauce. Salt and pepper to taste. Cut the goat cheese into small pieces and add to the sauce. Toss quickly to coat and arrange on plates. Garnish with herbs.

 

Ready to try something new?

See more Speck recipes ...

Speck Alto Adige PGI platter

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Pasta rice with Speck Alto Adige

Pasta rice with speck

A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...

Risotto with radicchio and Speck Alto Adige PGI

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

Macaroni with Speck Alto Adige, tomatoes and courgette

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Potatoes with Speck Alto Adige

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

Waffle with horse radish and Speck Alto Adige PGI

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Barley risotto with Speck Alto Adige PGI, apples and cheese

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!

Speck Alto Adige PGI layered pie

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.