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 recipe for connoisseurs & gourmets and all those aspire to be!
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.
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.
No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.