 |
Preparation: 1 hour 6 servings Ingredients for Gnocchi 1 kg boiled potatoes (not peeled) 225 g flour 75 g potato flour 65 g Parmigiano-Reggiano cheese 1 egg salt, pepper and nutmeg Ingredients for Sauce 1 shallot 12 courgette flowers 4 ripe tomatoes 2 dl meat or vegetable broth 8 slices of speck extra-virgin olive oil 100 g Parmigiano-Reggiano cheese 50 g butter fresh mint salt and pepper Preparation of Gnocchi Mash the potatoes after boiling and then peeling, place on a wooden board, add other ingredients and knead. Extend the dough into long rolled strips with a few centimetres diameter, cut into pieces and roll each piece on a fork or the back of a grater pressing with the thumb. Cook in boiling salted water until they rise to the surface. Drain and keep warm. Preparation of the Sauce and Dish Presentation Peel the tomatoes, remove the seed and dice. Slice the stalks of the courgette flowers. Julienne cut the mint and half of the speck. Put the remaining speck slices in the oven at a low temperature until they become crispy. Brown the shallot in olive oil, add the julienne cut speck, the courgette stalks, the tomatoes and the flowers. Add the broth and let evaporate. Add the gnocchi and the fresh mint, salt, pepper and, after removing from the flame, stir in grated Parmigiano-Reggiano cheese and butter. Complete the dish with the crispy speck slices. |
