Gnocchi with Speck and Parmesan Fondue

I can provide you with a recipe for preparing gnocchi with speck and Parmesan fondue, a dish that combines the tradition of the Italian Alps with the richness of Parmesan cheese. Let’s look at the ingredients and the procedure together.

Ingredients

• 500 g of potato gnocchi (you can make them at home or buy pre-packaged ones)
• 150 g of speck, thinly sliced
• 200 ml of fresh cream
• 120 g of Parmesan cheese, grated
• Salt and black pepper, to taste
• Nutmeg, grated (optional)
• Butter, for frying the speck
• Chives or fresh parsley, chopped, for garnish (optional)

Preparation

1. In a pan, melt a knob of butter and add the thinly sliced speck. Fry until crispy, then set aside.

2. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi. Once the gnocchi float to the surface, remove them with a slotted spoon.

3. In another pan or small pot, heat the fresh cream without bringing it to a boil and add the grated Parmesan. Stir continuously with a whisk until the cheese has completely melted and you have obtained a smooth and creamy fondue. Season with salt, pepper, and, if you like, add a pinch of grated nutmeg.

4. Add the drained gnocchi to the pan with the crispy speck and mix gently to flavour them.

5. Pour the Parmesan fondue over the gnocchi and speck, mix again carefully to properly combine the ingredients.

6. Serve immediately, garnishing with chopped fresh chives or parsley, if desired.

You could pair this dish with a still, aromatic white wine, perhaps a Pinot Bianco or Chardonnay, or a red if you prefer to counter the creaminess of the dish.

Curiosities

The pairing of speck, typical of the Alpine regions, with Parmesan denotes the meeting of two very different Italian culinary cultures: the mountainous and the Emilian, famous for its cheeses. This recipe is an example of how Italian cuisine can mix local ingredients to create unique dishes.