Gnocchi with Speck, Toma, and Walnut Sauce
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potato Gnocchi | 700g |
| Speck (smoked ham) | 100g |
| Toma Piemontese Cheese | 100g |
| Fresh Liquid Cream | 300g |
| Walnut Kernels | 50g |
| Fresh Rosemary | To taste |
| Asiago Cheese (for grating) | To taste |
| Fine Salt | To taste |
Instructions:
-
Prepare the Water for Cooking the Gnocchi:
Start by heating a large pot of water on the stove to cook the gnocchi later. Add a pinch of salt to the water once it reaches a boil. -
-
Prepare the Ingredients:
- Toma Piemontese: Cut the Toma cheese into small cubes.
- Speck: Roll the speck slices tightly and cut them into thin strips.
- Walnuts: Coarsely chop the walnut kernels into chunks.
-
Toast the Walnuts:
In a non-stick pan, heat the chopped walnuts over medium heat. Allow them to toast, stirring occasionally, until they become golden and crispy. Once done, remove from the heat and set aside. Discard the rosemary sprigs, if used for flavoring the walnuts. -
Make the Fondue:
In a small saucepan, pour the fresh cream and gently heat it over low flame. Once the cream starts warming up, add the cubed Toma cheese. Stir continuously until the cheese is fully melted into a smooth, velvety sauce. Season with salt to taste. -
Cook the Gnocchi:
As the cream and Toma mixture melts, check the water you prepared for the gnocchi. When the water comes to a boil, carefully drop the gnocchi into the water. Cook them until they float to the surface, which typically takes about 2–3 minutes. -
Assemble the Dish:
- Once the gnocchi rise to the surface, use a slotted spoon to transfer them directly into the saucepan with the creamy Toma fondue.
- Stir the gnocchi gently, ensuring they are well-coated in the creamy sauce.
- Add the crispy speck and toasted walnut mixture to the gnocchi, and mix everything together.
-
Finish the Dish:
- Grate a generous amount of Asiago cheese over the gnocchi and give everything one final stir.
- Adjust the seasoning with a little more salt if needed.
-
Serve:
Plate the gnocchi while they’re still warm, and garnish with a little extra grated Asiago cheese, if desired.
Enjoy this comforting dish of creamy, cheesy gnocchi with the rich flavors of speck and toasted walnuts. Perfect for any cozy dinner or special occasion!
