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

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.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Risotto with Cod and Speck Alto Adige PGI - recipe

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Farmer’s Omelette with Speck Alto Adige PGI - recipe

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

to the recipe

Grated radicchio-lasagnette with Speck Alto Adige PGI - recipe

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

to the recipe

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Are you searching for a light, yet tasty starter for your summer party?

to the recipe

Savoury tarts with Speck Alto Adige PGI and goat cheese - recipe

Tasty, healthy and an attractive addition to a beautifully laid table. Can anybody resist them? The bets are on!

to the recipe

Potato pizza with Speck Alto Adige PGI - recipe

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

to the recipe

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette - recipe

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

to the recipe