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 ...

Barley risotto with Speck Alto Adige PGI, apples and cheese - recipe

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!

to the recipe

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.

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

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

Polenta with Speck Alto Adige - recipe

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

to the recipe

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!

to the recipe

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.

to the recipe

Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...

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