Gnocchi with gorgonzola, speck and saffron

Boil potatoes in plenty of water with skin on. When cooked, drain them as soon as possible, peel the skin and mash.

Place the potatoes on a flat surface and, a little at the time, add flour, parmigiano Reggiano and egg . gently knead until a dough is formed.

Divide the gnocchi dough into 4 pieces. Roll each one into a 1.5–2 cm
thick roll. Cut each roll with a sharp knife into a 2–3 cm lengths. Roll each one on a gnocchi board or small fork to give the classic gnocchi shape (optional).

Add milk, cream, saffron and 2/3 of the gorgonzola into a small saucepan and slowly bring to a simmer, stir every few minutes.

Meanwhile, bring plenty of salted water to the boil in a large and wide pot.

Add oil in a large frying pan, the add speck and cook for 2-3minutes, add wine and allow to evaporate, then pour in the saffron and gorgonzola sauce, bring to a simmer and season.

Drop gnocchi into the boiling water. As soon as they surface, drain and gently toss with the sauce over a medium heat for 1 minute.

Serve and garnish with remaining Gorgonzola and baby herbs.