Gnocchi with speck and walnuts
- Energy Kcal 999
- Carbohydrates g 99.8
- of which sugars g 5.8
- Protein g 43.4
- Fats g 47.3
- of which saturated fat g 18.35
- Fiber g 6.6
- Cholesterol mg 174
- Sodium mg 1641
- Difficulty: Average
- Prep time: 20 min
- Cook time: 50 min
- Serving: 4 people
- Cost: Average
You’ll need to roll up your sleeves like any self-respecting Italian nonna to prepare this dish. It’s an even more tempting and appetizing version of a quintessential home-cooked recipe that’s usually reserved for a special occasion: gnocchi with speck and walnuts. Use a special gnocchi board or simply the prongs of a fork… it will still taste the same and a slightly misshapen look will add to the homespun charm! Because these soft morsels cry out for tasty seasonings such as ragu or four-cheese sauces, we have accompanied the gnocchi with a creamy sauce containing taleggio cheese plus a good sprinkling of crispy speck and walnuts that will add character to the dish. Let yourself be lured by our appetizing recipe and find out the different ways you can prepare gnocchi. All the sauces are creamy and tasty, such as our version with stracchino cheese and spinach!
- Ingredients for the gnocchi
- Potatoes 2.2 lbs (1 kg)
- Flour 00 2.3 cups (300 g)
- Eggs 1
- Fine salt to taste
- Remilled durum wheat semolina to taste
How to prepare Gnocchi with speck and walnuts
To prepare the potato gnocchi, boil the potatoes for about 30-40 minutes 1 from the time they begin to bubble. The cooking time will vary, depending on size. Peel them while still hot and then immediately mash them into the flour that you have tipped onto the pastry board 2. Add the egg 3 and a pinch of salt,
then knead with your hands 4 to achieve a soft but compact dough 5. Tear off a portion of dough and roll it out with your fingertips into one inch (2 cm) thick rolls. Your work will be easier if you sprinkle remilled semolina onto the work surface from time to time. Cut the gnocchi 6
and roll them over the gnocchi board to achieve the characteristic ridged look 7. As you shape the potato gnocchi, arrange them on a tray lined with a lightly floured cloth, spaced well apart 8. Now make the sauce: Slice the taleggio cheese 9,
chop the rosemary leaves 10 and set to one side. Pour the fresh cream into a large saucepan, flavor with nutmeg 11, add the taleggio cheese to the pan 12 and allow it to melt over low heat, whisking at the same time.
As soon as the taleggio cheese has melted, thicken the sauce over a low heat so that it is not too runny, then remove from the heat 13. Cut the speck into medium slices, slice into strips and then roughly cut into cubes 14. Heat the speck with the chopped rosemary 15
and sauté until crispy 16, then set aside. Chop the walnuts coarsely 17 and toast them in the saucepan you used to fry the speck 18 so that they absorb the aroma.
Cook the gnocchi in boiling salted water 19. As soon as they bob to the surface, drain them into the pan with the taleggio cheese sauce 20. If necessary, add a ladleful of the gnocchi cooking water and mix everything over low heat. Add the speck 21
and the walnuts 22, add salt if necessary, and season with black pepper 23. Serve your gnocchi piping hot. Buon appetito 24!
The gnocchi with speck and walnuts can be stored in the refrigerator for a couple of days. Uncooked potato gnocchi can be stored too. Leave them on a cloth for a couple of hours at most. In this case, they will take slightly longer to cook because they have been air-dried. You can also freeze the gnocchi as follows: put the tray into the freezer and after about 20 minutes, tip the potato gnocchi into a freezer bag. Carry on until you have frozen them all in batches. To cook them, simply throw them, still frozen, in boiling salted water.
You can make an excellent meal of any leftover gnocchi by coating them in breadcrumbs flavored with aromatic herbs. This typically winter dish can be enhanced with precooked chopped chestnuts. You can replace the taleggio cheese with any other type of soft cheese, such as brie or blue cheese.