How to Prepare Gnocchi Speck and Walnuts

By GialloZafferano · 90 min

Ingredients

Instructions

1. Boil the potatoes for 30 to 40 minutes after they begin to bubble; the time depends on their size.
2. While they are still hot, peel them and mash them immediately into the flour spread on the work surface.
3. Add the egg and a pinch of salt, then knead by hand into a soft but compact dough.
4. Roll pieces of dough with your fingertips into ropes about 2 cm (1 inch) thick. Dust the work surface with semolina from time to time.
5. Cut the ropes into pieces, then roll each over a gnocchi board to make the ridges.
6. Arrange the gnocchi on a tray lined with a lightly floured cloth, spaced well apart.
7. For the sauce, slice the taleggio and chop the rosemary leaves; set aside.
8. Pour the cream into a large saucepan, season with nutmeg, add the taleggio and melt it over low heat, whisking constantly.
9. Once melted, thicken the sauce over low heat until it is not too runny, then take it off the heat.
10. Cut the speck into medium slices, then into strips, then roughly into cubes. Fry the speck with the chopped rosemary until crispy, then set aside.
11. Toast the coarsely chopped walnuts in the same pan used for the speck.
12. Cook the gnocchi in boiling salted water until they rise to the surface, then drain them into the taleggio sauce.
13. If the sauce is too thick, add a ladle of the cooking water and mix over low heat.
14. Add the speck and walnuts, adjust the salt if needed, and season with black pepper.
15. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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