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 ...
Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Are you searching for a light, yet tasty starter for your summer party?
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
A light starter you’ll love and so will your guests!
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.