Ribsteak béarnaise
Standard
Serve hot
Gnocchi di patate con Speck
Easy
Serve hot
Print recipe
Ingredients
- Gnocchi (ref. D101) - 250 g
- Quattro Formaggio sauce (ref. H12) - 80 g
- Speck dell'Alto Adige (diced) - 100g
- Gorgonzola - 50 g
- Fresh cream - 5 cl
- Chopped garlic - 1 pc
- Olive oil - 3 csp
- Chopped chives
- Salt and pepper
- Grated Parmesan
Preparation
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Ingredients
- Gnocchi (ref. D101) - 250 g
- Quattro Formaggio sauce (ref. H12) - 80 g
- Speck dell'Alto Adige (diced) - 100g
- Gorgonzola - 50 g
- Fresh cream - 5 cl
- Chopped garlic - 1 pc
- Olive oil - 3 csp
- Chopped chives
- Salt and pepper
- Grated Parmesan
Gnocchi di patate con Speck
Preparation
Melt the garlic in a pan without colouring it. Add the cream and Gorgonzola, then the Quattro Formaggio sauce. Mix everything to a homogeneous preparation.
Fry the gnocchi in a large frying pan with olive oil until golden brown.
Fry the diced Speck in a pan and set aside. In the same pan, add the gnocchi and sauce so that the fat from the Speck mixes well with the preparation. Adjust the seasoning if necessary.
Carefully arrange the preparation on a warm deep dish. Garnish with cubes of Speck and chives.
Cold line preparation
Prepare the gnocchi and Speck as explained above. Add the Speck fat to the sauce when preparing the sauce. Let everything cool down before assembling. Arrange in a tray or on a counter dish for selling by weight, and garnish with chives and diced Speck.