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 ...

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

to the recipe

Tortelli with Speck Alto Adige

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

to the recipe

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

to the recipe

Focaccia with Speck Alto Adige

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

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

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!

to the recipe

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.

to the recipe

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

to the recipe