Potato gnocchi with Speck Alto Adige PGI sauce
Traditional potato gnocchi in a rich speck sauce, made with South Tyrolean speck – a comforting Alpine classic full of flavour.
Difficulty: Medium
Preparation time: 60 min
A recipe by: Herbert Hintner
Ingredients
Serves for
4
people
Ingredients
- 400 Grams Speck Alto Adige PGI
- 850 Grams floury potatoes
- 80 Grams butter
- 160 Grams flour
- 2 egg yolks
- 40 Grams potato flour
- 100 Grams butter sauce
- 20 Grams parsley, chopped
- salt, pepper, olive oil to taste
Butter sauce
- 100 Grams vegetable stock
- 250 Grams cold butter dices
- salt, pepper to taste
- 80 Grams alpine cheese
Potato gnocchi with Speck Alto Adige PGI sauce
Preparation time 60 min
- 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.