Gnocchi with speck and toma

Here is the recipe for delicious gnocchi with speck and toma. A rich dish that combines potato dough, the smoky flavor of speck, and the creaminess of toma cheese.

Ingredients

• 1 kg of starchy potatoes
• 300 g of 00 flour (approximate amount, could vary depending on absorption)
• 1 egg (optional)
• Salt
• 200 g of thinly sliced speck
• 250 g of toma (or another similar cheese like fontina or taleggio)
• Butter to taste
• Fresh sage
• Ground black pepper
• Nutmeg (optional)

Preparation

1. Start by preparing the gnocchi. Wash the potatoes and cook them in boiling water until soft. Drain them, peel while still hot, and mash with a potato masher to get a fine mixture.
2. Add a pinch of salt, grated nutmeg (if liked), and mix. If you decide to use the egg, incorporate it now. Gradually add the flour, kneading until you have a homogeneous and not too sticky mixture.
3. On a floured surface, take pieces of the dough and roll with your hands to form cylinders, then cut them to make the gnocchi. If you wish, you can mark them with a fork or a gnocchi board.
4. In a large pan, melt some butter and add sage leaves, letting them flavor for a few minutes.
5. In a pot with salted water, cook the gnocchi a few at a time; they will be ready when they float to the surface.
6. Meanwhile, cut the speck into strips and the toma into small dice.
7. Drain the gnocchi with a slotted spoon, transfer them to the pan with butter and sage, and add the speck.
8. Sauté them for a few minutes over high heat until well browned.
9. Add the diced toma, let the cheese melt slightly, and stir everything together.
10. Serve immediately, finishing the dish with a grind of black pepper.

Curiosity

Speck is a typically Tyrolean cold cut that has found a second home in Italy, especially in South Tyrol. The smoking process and the addition of spices give it a unique flavor that pairs very well with the sweetness of the potato and the creaminess of cheeses.

Enjoy your meal!