Potato gnocchi with Speck Alto Adige PGI sauce

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

     

Print  
   Potato gnocchi with Speck
200 g Speck Alto Adige PGI 
425 g floury potatoes 
40 g butter 
80 g flour  
1 egg yolks 
20 g potato flour
50 g butter sauce 
10 g parsley, chopped
salt, pepper, olive oil
Butter sauce:
50 g vegetable stock 
125 g cold butter dices
salt, pepper 
40 g alpine cheese
400 g Speck Alto Adige PGI 
850 g floury potatoes 
80 g butter 
160 g flour 
2 egg yolks 
40 g potato flour 
100 g butter sauce 
20 g parsley, chopped
salt, pepper, olive oil
Butter sauce:
100 g vegetable stock 
250 g cold butter dices
salt, pepper 
80 g alpine cheese
800 g Speck Alto Adige PGI 
1700 g floury potatoes 
160 g butter 
320 g flour  
4 egg yolks 
80 g potato flour 
200 g butter sauce 
40 g parsley, chopped
salt, pepper, olive oil
Butter sauce:
200 g vegetable stock 
500 g cold butter dices
salt, pepper 
160 g alpine cheese
  

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.
 
back to the recipes
startertraditionalmin60medium

Ready to try something new?

See more Speck recipes ...

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.

to the recipe

Gentleman’s hash with Speck Alto Adige and beef tenderloin

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

to the recipe

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Fried char wrapped in Speck Alto Adige PGI

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

to the recipe

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

to the recipe

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

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.

to 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!

to the recipe

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

to the recipe