MENU
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.
Ready to try something new?
See more Speck recipes ...
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.