Pan-fried pumpkin gnocchi with Grana Padano, rosemary, speck, and hazelnuts
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 30 minutes
. Variety: Gnocchi
Ingredients 800 g pumpkin gnocchi
100 g Grana Padano
100 g sliced speck
40 g hazelnuts
1 sprig rosemary
Extra virgin olive oil
PreparationToast 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.