Potato Gnocchi with Courgette Flower Sauce
- For Gnocchi:
- 1 kg boiled potatoes (not peeled)
- 225 g flour
- 75 g potato flour
- 65 g Parmigiano Reggiano cheese
- 1 egg
- salt, pepper and nutmeg
- For Sauce:
- 1 shallot
- 12 courgette flowers
- 4 ripe tomatoes
- 2 dl meat or vegetable broth
- 8 slices of speck
- extra-virgin olive oil
- 100 g Parmigiano Reggiano cheese
- 50 g butter
- fresh mint
- salt and pepper
Mash the potatoes after boiling and then peeling, place on a wooden board, add other ingredients and knead. Extend the dough into long rolled strips with a few centimetres diameter, cut into pieces and roll each piece on a fork or the back of a grater pressing with the thumb. Cook in boiling salted water until they rise to the surface. Drain and keep warm.
Of the Sauce and Dish Presentation:
Peel the tomatoes, remove the seed and dice. Slice the stalks of the courgette flowers. Julienne cut the mint and half of the speck. Put the remaining speck slices in the oven at a low temperature until they become crispy.
Brown the shallot in olive oil, add the julienne cut speck, the courgette stalks, the tomatoes and the flowers. Add the broth and let evaporate. Add the gnocchi and the fresh mint, salt, pepper and, after removing from the flame, stir in grated Parmigiano Reggiano cheese and butter. Complete the dish with the crispy speck slices.