Dish: first course

 Level: easy

 Serves: 3-4

 Time: 1h


300 g cow’s milk ricotta
200 g white flour + q.s. to work the dough
100 g breadcrumbs
80 g butter
100 g speck, diced in small cubes
80 g grated Parmesan cheese
5 eggs
1 shot Neri Cabernet grappa
q.s. salt, pepper & nutmeg

Step 1: Stir together breadcrumbs, ricotta, Parmesan, eggs, salt, pepper and nutmeg in a bowl until evenly combined. Add the flour to form a soft dough. Mix well, then let rest in the refrigerator for half an hour.

Step 2: Sauté the diced speck in a pan with a knob of butter, simmer with Neri Cabernet to add a touch of personality to the sauce, without covering the other flavours. Work the dough and divide it into four parts.

Step 3: Roll the dough into thick ropes on a floured surface and cut each rope into 2,5 cm-pieces and place them on a lightly floured pan.

Step 4: Bring plenty of salted water to a boil, put the gnocchi on and let them simmer until floating on the surface. Drain the gnocchi with a perforated spoon and serve with melted butter and Parmesan.