Paprika Gnocchi with Speck and Grana Padano
Category: Main Courses
Serves: 4
This delightful dish combines the rich flavors of paprika and Grana Padano with soft, homemade gnocchi and crispy speck, creating a comforting yet elegant meal. The earthy tones of the smoked ham (speck) pair beautifully with the creamy texture of the Grana Padano sauce. It’s a perfect balance of savory, smoky, and creamy, making it a show-stopping main course.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red potatoes | 1 kg |
| All-purpose flour (00) | 300 g |
| Egg | 1 |
| Fine salt | to taste |
| Semolina flour (durum wheat) | as needed |
| Heavy cream | 230 g |
| Grana Padano DOP (grated) | 300 g |
| Black pepper | to taste |
| Sweet paprika | 5 g |
| Speck (smoked ham) | 70 g |
Instructions:
1. Prepare the Gnocchi:
Start by cooking the potatoes. Place them in a large pot and cover with cold water. Bring the water to a boil and cook the potatoes for 30-40 minutes, depending on their size. To check for doneness, insert a fork into the potatoes; if the fork goes in easily, they’re ready to be drained.
2. Make the Gnocchi Dough:
While the potatoes are still warm, peel and mash them using a potato masher or a ricer. Spread the mashed potatoes on a flat surface, dusted with the sifted all-purpose flour. Create a well in the center, and crack the egg into it. Sprinkle some fine salt, and gently mix everything together with your hands, ensuring not to overwork the dough.
3. Shape the Gnocchi:
Divide the dough into portions and roll each portion into a 2-centimeter thick log. Cut the logs into small pieces, forming the gnocchi. Set the gnocchi aside and dust them lightly with semolina flour to prevent sticking.
4. Prepare the Speck:
Slice the speck into thin strips. Set it aside to crisp up in the next steps.
5. Make the Grana Padano Cream Sauce:
In a small saucepan, heat the heavy cream over low heat until it is just warm. Add the grated Grana Padano cheese, stirring constantly until the cheese has melted and the sauce becomes creamy. Season with black pepper to taste.
6. Cook the Gnocchi:
Bring a large pot of salted water to a boil and add the sweet paprika to the water. Once the water is boiling, drop in the gnocchi. When they float to the surface (usually after 2-3 minutes), they are ready to be removed with a slotted spoon.
7. Assemble the Dish:
Transfer the cooked gnocchi into the warm Grana Padano cream sauce. Toss gently to coat the gnocchi with the creamy sauce.
8. Final Touches:
In a separate pan, quickly fry the speck strips over medium heat until they become crispy. Add the crispy speck to the gnocchi and cream mixture.
9. Serve:
Plate the gnocchi, drizzle with the creamy Grana Padano sauce, and top with the crispy speck. Enjoy the savory combination of flavors!
This Paprika Gnocchi with Speck and Grana Padano is a rich, flavorful dish that brings together the earthiness of the potatoes, the sweetness of the paprika, and the boldness of Grana Padano cheese. The speck adds a perfect smoky crunch, making it an irresistible meal for any occasion.
Perfect for a cozy dinner with family or impressing guests with a hearty, yet refined dish. Serve with a side of fresh greens or a simple salad to balance the richness of the gnocchi.
