Pumpkin Gnocchi with Speck, Walnuts and Parmesan cream.
A delicious way to serve Italian pumpkin gnocchi that looks wonderful and tastes divine.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g pumpkin gnocchi ((14oz) see my recipe for how to make them)
- 170 g speck ((6oz) cut into cubes or bought already cubed)
- 2 sprigs rosemary
- 60 g walnuts ((2oz) chopped)
- 1 tbsp extra virgin olive oil
- 90 g Parmesan ((3oz) grated)
- 200 ml cooking cream
- 1 pinch nutmeg ((optional))
- salt (to taste and to cook gnocchi)
- black pepper (to taste)
Instructions
- 1
Put a pan of water on to boil for the gnocchi. Add salt once it starts to boil. Then bring to the boil again
- 2
Cut the speck into small cubes, chop the rosemary and the walnuts.
- 3
Heat a tablespoon of olive oil in a frying pan or skillet. Fry the speck until it starts to brown slightly. Add the rosemary and cook until the speck is almost crispy. Add the chopped walnuts. Allow them to toast a little then turn off the heat.
- 4
Put the cooking cream into a saucepan on a low heat. Reduce the cream slightly and then add 60 g of the grated Parmesan. Stir until the cheese melts and the sauce thickens. Add a pinch of nutmeg if desired and salt and pepper to taste. (If the cream seems to watery you can add an egg yolk to thicken it. Continue to stir until the egg is cooked and the cream thicker)
- 5
Divide the cream between the plates you are going to serve on just before the gnocchi are ready.
- 6
Cook the gnocchi in the boiling salted water when they come up to the surface remove them with a slotted spoon and put them in the plates/bowls with the Parmesan cream. (don’t mix the gnocchi with the cream. Just place them on top)
- 7
Sprinkle the speck, walnuts and rosemary on top of the gnocchi in the plates. Serve immediately with extra grated Parmesan.