Gnocchi with Speck and Parmesan Fonduta

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

Ingredients

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

Preparation

1. In a skillet, melt a knob of butter and add the speck cut into thin strips. Let it sauté 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, drain them with a slotted spoon.

3. In another skillet or small saucepan, 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 creamy, homogeneous fonduta. Adjust with salt, pepper and, if you prefer, add a pinch of grated nutmeg.

4. Add the drained gnocchi to the skillet with the crispy speck and stir gently to coat them with flavor.

5. Pour the parmesan fonduta over the gnocchi and speck, then stir again carefully to combine the ingredients well.

6. Serve immediately, garnished 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 contrast the creaminess of the dish.

Trivia

The pairing of speck, typical of alpine regions, with parmesan highlights the meeting of two very different Italian gastronomic cultures: the mountain tradition and the Emilian one, famous for its cheeses. This recipe is an example of how Italian cuisine blends local ingredients to create unique dishes.