Method

to make Gnocchi:
1

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

2

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.

3

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).

--
4

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

5

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

6

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.

7

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.

8

Serve and garnish with remaining Gorgonzola and baby herbs.

Prep Time30 minsCook Time10 minsYields5 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 1 kg desiree potato or any high starch potato of your liking
 250 g ‘00’ flour or plain flour + 100g to roll gnocchi
 1 egg, free range
 2 tbsp of grated Parmigiano Reggiano + more to garnish
 150 g Gorgonzola ‘Dolce’ (mild), chopped
 400 g fresh cream
 100 ml fresh milk
 100 g Puopolo Smallgood speck, thinly sliced
 1 g saffron treads
  glass of dry white wine
 50 ml extra virgin olive oil
 Mixed baby herbs to garnish
 Salt & pepper

Ingredients

 1 kg desiree potato or any high starch potato of your liking
 250 g ‘00’ flour or plain flour + 100g to roll gnocchi
 1 egg, free range
 2 tbsp of grated Parmigiano Reggiano + more to garnish
 150 g Gorgonzola ‘Dolce’ (mild), chopped
 400 g fresh cream
 100 ml fresh milk
 100 g Puopolo Smallgood speck, thinly sliced
 1 g saffron treads
  glass of dry white wine
 50 ml extra virgin olive oil
 Mixed baby herbs to garnish
 Salt & pepper

Directions

to make Gnocchi:
1

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

2

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.

3

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).

--
4

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

5

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

6

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.

7

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.

8

Serve and garnish with remaining Gorgonzola and baby herbs.

Gnocchi with gorgonzola, speck and saffron