Pan-fried pumpkin gnocchi with Grana Padano, rosemary, speck, and hazelnuts
Difficulty  Easy
|
Preparation  30 min
|
Servings for  4 people
|
Ingredients
800 g pumpkin gnocchi
100 g Grana Padano
100 g sliced speck
40 g hazelnuts
1 sprig rosemary
Extra virgin olive oil
Salt
Pepper
Preparation
Toast the hazelnuts in the oven under the grill for a few minutes, then chop them coarsely.
In a hot pan, cook the slices of speak on both sides until crispy. When cooked, chop the speck coarsely on a board.
Cook the pumpkin gnocchi in plenty of salted water. When the gnocchi are cooked, put them in a pan with a drizzle of extra virgin olive oil and a sprig of rosemary. Pan-fry and add flavour by mixing in the chopped speck and grated Grana Padano.
Garnish with toasted hazelnuts and serve immediately.
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