Potato gnocchi with Speck Alto Adige PGI sauce - recipe

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.

 

Ready to try something new?

See more Speck recipes ...

Speck Alto Adige PGI layered pie - recipe

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.

Spaghetti with Speck Alto Adige - recipe

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.  

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

Crêpes with Speck Alto Adige PGI sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

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.

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Plaited breadsticks and Speck Alto Adige PGI - recipe

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.