Gnocchi with Speck and Parmesan Fondue
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (00) | 300 g |
| Eggs | 1 |
| Fine salt | To taste |
| Rosemary | 20 g |
| Semolina flour | To taste |
| Speck (smoked ham) | 150 g |
| Butter | 30 g |
| Parmigiano Reggiano DOP | 200 g |
| Fresh liquid cream | 180 g |
Instructions
-
Cook the Potatoes:
Begin by preparing the potatoes. Place them in a large pot and cover with plenty of cold water. Bring to a boil and cook for 30-40 minutes, depending on the size of the potatoes. To check for doneness, insert a fork into the center—if it goes in easily, the potatoes are ready. -
-
Prepare the Gnocchi Dough:
While the potatoes are cooking, chop the rosemary finely and set it aside. Once the potatoes are cooked, drain them, peel while they’re still hot, and mash them directly onto a floured surface. Add the chopped rosemary and a whole egg to the potatoes. Gently mix together with your hands to form the dough. Be careful not to overwork the dough to ensure the gnocchi stay tender. -
Shape the Gnocchi:
Divide the dough into manageable portions and roll it out with your fingers to form long, 2-centimeter thick rolls. If you don’t have a gnocchi board, you can use a fork—simply roll each piece of dough down the tines to create the characteristic grooves. Dust the gnocchi lightly with semolina flour to prevent sticking. Place the gnocchi on a tray lined with a floured tea towel, ensuring they are spaced out. -
Prepare the Parmesan Fondue:
In a small saucepan, combine the Parmigiano Reggiano and cream. Stir over medium heat with a whisk until the cheese is melted and the mixture is smooth. Let it simmer for a few minutes, then remove from the heat. -
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Once boiling, drop the gnocchi in small batches. When they rise to the surface, they are done and can be removed with a slotted spoon. -
Prepare the Speck:
Slice the speck into thin strips. In a frying pan, melt the butter over medium-high heat. Add the speck and cook it until crispy and golden, turning it occasionally to ensure it cooks evenly. -
Combine and Serve:
To serve, place a generous spoonful of the warm Parmesan fondue onto a serving dish. Add the cooked gnocchi and sprinkle with a little extra rosemary. Top with the crispy speck for a flavorful finish.
Enjoy this delightful dish of tender gnocchi, creamy Parmesan fondue, and savory speck—an irresistible combination that’s perfect for any special meal!
