Flour gnocchetti with Gorgonzola
Piccante and powdered speck
INGREDIENTS for 4 people
150 gr Gorgonzola Piccante Baruffaldi
520 ml milk
400 gr “00” flour
120 gr butter
50 gr thinly sliced speck
Pour half a litre of milk in a saucepan, add salt and bring to the boil.
Add the flour and cook until you obtain a rather solid consistency.
Remove from the heat and leave to cool.
Add the egg to the compound, knead into a dough and shape into long strings that you will cut into small pieces to make the gnocchi.
Pre-heat the oven to 200°.
Lay out some baking paper onto the oven tray and place the speck slices on it.
Bake for 8 minutes.
Place the speck into a food processor and blend it to a powder.
Cut the Gorgonzola Piccante into small cubes and melt it in a pan on a low heat a with a knob of butter and the milk.
Cook the gnocchi in abundant salted boiling water, drain them and pour them into the Gorgonzola cream.
Place the gnocchi into the dishes, sprinkle with the speck powder and serve.