Herb gnocchi with butter, speck, and chopped hazelnuts
Herb gnocchi with butter, speck, and chopped hazelnuts is a first course we created and refined with the advice of Chef Antonio Guida, a guest in our kitchen for a day.
Ingredients · Servings 4 people
- 400 g potatoes
- 150 g cleaned herbs
- 80 g Speck Alto Adige Igp
- 60 g butter
- 50 g potato starch
- 40 g flour
- 30 g chopped hazelnuts
- 1 egg yolk
- nutmeg
- Parmigiano Reggiano DOP
- salvia
- sale
- extra virgin olive oil
Method · 1 ora e 10 minuti
- Boil the whole potatoes with their skins for about 40 minutes.
- Cut the speck into sticks and toast them in a pan, without adding anything, for 3-5 minutes, until they become crispy.
- Wilt the herbs in a pan with a drizzle of oil for about 10 minutes, until they are tender in their own water.
- Turn off the heat and drain the herbs, then squeeze them very well.
- Then chop them very finely, but with a knife: the whole thing must remain rustic.
- Drain the potatoes, peel them, and mash them. Mix them with the chopped herbs, flour, starch, egg yolk, salt, 40g grated Parmesan cheese, and nutmeg. Mix everything together until smooth.
- Form the dough into small loaves, cut them into segments of about 4 cm and flatten them under your fingers, obtaining slightly elongated gnocchi.
- Arrange them on a floured tray.
- Melt the butter in a pan with a few sage leaves.
- Cook the gnocchi in boiling salted water, drain them with a slotted spoon and toss them in the foaming butter, stirring gently.
- Serve the gnocchi, garnished with crispy speck, sage leaves, chopped hazelnuts, and more grated Parmesan cheese to taste.
How to make herb gnocchi
Herb gnocchi are made with herbs, potatoes, and flour. To best prepare this dish, Chef Guida advised us: "I would add a percentage of starch to the gnocchi dough, and I would also enrich it with more Parmesan cheese. Garnish with fried sage leaves."