Potato gnocchi with Speck Alto Adige PGI sauce

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


  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


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.


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