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

     

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  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.

 

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