Imagine a dish that transports you straight to the breathtaking Alpine regions of Italy, where every bite tells a story of tradition, flavor, and pure culinary passion. Our Gnocchi con Crema di Montasio e Semi di Papavero e Speck is not just a meal—it's a gastronomic journey that will make your taste buds dance with delight! Combining the pillowy softness of perfectly cooked gnocchi, the rich and velvety Montasio cheese cream, crispy speck, and a surprising crunch of poppy seeds, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g gnocchi
- 200ml Montasio cheese cream
- 100g speck, diced
- 2 tablespoons poppy seeds
- Salt to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Measure out 500g of gnocchi, 200ml of Montasio cheese cream, and 100g of diced speck. Set these aside for later use.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, carefully add the gnocchi to the pot. Cook the gnocchi according to the package instructions, usually for about 2-3 minutes or until they float to the surface, indicating they are done.
- While the gnocchi is cooking, heat a large skillet over medium heat. Add the diced speck to the skillet and sauté for about 5-7 minutes, or until it becomes crispy and golden brown. Stir occasionally to ensure even cooking.
- Once the speck is crispy, reduce the heat to low and pour in the Montasio cheese cream. Stir well to combine the speck with the cream, allowing it to warm through for about 2-3 minutes. If the sauce is too thick, you can add a little pasta cooking water to achieve your desired consistency.
- When the gnocchi is cooked, use a slotted spoon to transfer them directly from the pot to the skillet with the cheese cream and speck. Gently toss the gnocchi in the sauce to coat them evenly.
- Once the gnocchi are well coated with the sauce, sprinkle 2 tablespoons of poppy seeds over the dish. Toss gently to distribute the poppy seeds throughout.
- Season the dish with salt to taste, keeping in mind that the speck may already add some saltiness. Stir everything together for another minute to ensure the flavors meld.
- Remove the skillet from the heat and transfer the gnocchi to serving plates. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve immediately while hot, and enjoy your delicious Gnocchi con Crema di Montasio e Semi di Papavero e Speck!
Tips
- Always salt your pasta water generously—it should taste like the sea to ensure well-seasoned gnocchi.
- Watch your gnocchi closely while boiling; they're done the moment they float to the surface to prevent them from becoming mushy.
- Use the pasta cooking water to adjust your sauce consistency if needed—its starchy nature helps bind the sauce.
- For extra flavor, toast the poppy seeds lightly in a dry pan before adding them to release their nutty aroma.
- Choose high-quality speck for the best flavor—look for artisanal or locally produced varieties if possible.
- Serve immediately after cooking to enjoy the gnocchi at their most tender and the sauce at its creamiest.
- If you can't find Montasio cheese, a good substitute would be a mix of fontina and parmesan.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
