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 ...

Pastry whorls with Speck Alto Adige PGI - recipe

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe

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

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

to the recipe

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

to the recipe

Dumplings with original Speck Alto Adige - recipe

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

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.

to the recipe

Speck Alto Adige PGI with rocket and grana cheese - recipe

A light starter you’ll love and so will your guests!

to the recipe

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa

to the recipe

Bauerntoast with original Speck Alto Adige - recipe

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Endives with Speck Alto Adige PGI – recipe

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe!

to the recipe

Prawns wrapped in Speck Alto Adige PGI - recipe

Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...

to the recipe