Gnocchi with Speck and Walnuts Recipe
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour | 300 g |
| Egg | 1 |
| Salt (fine) | to taste |
| Semolina flour (for dusting) | as needed |
| Speck (smoked ham) | 200 g |
| Walnut halves | 60 g |
| Taleggio cheese | 240 g |
| Heavy cream | 150 g |
| Nutmeg | 1 pinch |
| Fresh rosemary | to taste |
| Black pepper | to taste |
Instructions:
1. Prepare the Potato Gnocchi:
Begin by boiling the potatoes in a large pot of water for about 30 to 40 minutes, depending on their size. Once they are fully cooked and tender, remove them from the pot and peel them while still hot. Using a potato masher or ricer, mash the potatoes and transfer them onto a clean work surface where you’ve sprinkled a layer of all-purpose flour.
Add the egg and a pinch of salt to the mashed potatoes and begin to knead the mixture with your hands. The dough should be soft and smooth, not too sticky. Once well combined, divide the dough into smaller portions.
2. Shape the Gnocchi:
Roll each portion of dough into a long, even rope about 2 cm thick. Lightly flour your work surface with semolina flour to prevent sticking. Cut the ropes into small pieces and roll them over a gnocchi board or fork to create the signature ridges of gnocchi. Set the prepared gnocchi on a tray lined with a clean kitchen towel, making sure to space them apart to prevent sticking.
3. Prepare the Sauce:
In a saucepan, slice the Taleggio cheese into small pieces and add them to the pan along with the heavy cream. Warm the mixture over low heat, stirring occasionally, until the cheese fully melts and the sauce thickens slightly. If the sauce is too runny, allow it to cook a bit longer, but be careful not to let it burn. Once the sauce reaches the desired consistency, remove it from the heat.
4. Prepare the Speck and Walnuts:
While the sauce is thickening, slice the speck into medium-sized strips, then cut the strips into small chunks. In a separate pan, heat a little olive oil and sauté the chopped rosemary. Add the speck to the pan and fry it until crispy and golden, about 4 to 5 minutes. Once cooked, remove the speck from the pan and set it aside.
Next, roughly chop the walnuts into smaller pieces, and set them aside for later.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Gently drop the prepared gnocchi into the boiling water in batches. They will sink to the bottom initially, and once they float to the surface, allow them to cook for an additional 1-2 minutes before removing them with a slotted spoon.
6. Combine and Serve:
Once the gnocchi are cooked, add them to the saucepan with the Taleggio cheese sauce. If necessary, add a small amount of the reserved gnocchi cooking water to loosen the sauce and help it coat the gnocchi evenly. Gently stir to combine the gnocchi with the creamy sauce.
Add the crispy speck and chopped walnuts to the gnocchi and toss everything together, seasoning with a pinch of black pepper and adjusting salt to taste.
7. Final Touches:
Serve the gnocchi immediately, garnished with extra rosemary and a sprinkle of freshly cracked black pepper. Enjoy your delicious, creamy gnocchi with speck and walnuts!
Bon Appétit!
