Potato gnocchi with Speck Alto Adige PGI sauce

Course: starter
Style: traditional
Level of difficulty: medium

Preparation time: 60 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

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.

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