Gnocchi with Gorgonzola, Walnuts and Speck

Method

1. Boil whole potatoes with skin in cold water for 40-50 minutes until tender.
2. While still hot, peel the potatoes and pass them through a potato ricer onto a work surface. Spread them out to cool slightly.
3. Gradually add 300g flour, 80g grated Parmigiano Reggiano, a pinch of salt, and a grating of nutmeg. Crack the egg into the center.
4. Gently mix the ingredients together just until combined. Do not overwork the dough to avoid making it gluey.
5. Form the dough into a ball, wrap in plastic wrap, and let rest for 20 minutes.
6. Meanwhile, prepare the sauce: pour fresh cream (35% fat) into a pan over low heat. Add pieces of gorgonzola (rind removed) and stir until melted into a fonduta. Season with black pepper.
7. Cut speck into strips. In a separate pan, sauté the speck in a drizzle of oil until crispy. Set aside.
8. Coarsely chop the walnuts.
9. After the rest, dust the work surface with semolina. Cut the dough into pieces and roll each into a long rope about 1 cm thick.
10. Cut the ropes into small gnocchi pieces. You may shape them with a fork or gnocchi board if desired. Place on a floured tray.
11. Bring a large pot of salted water to a boil. Drop the gnocchi in (shake off excess semolina) and cook until they float to the surface, about 2-3 minutes.
12. Drain the gnocchi directly into the pan with the gorgonzola fonduta. Add the chopped walnuts and toss gently to coat.
13. Serve the gnocchi topped with crispy speck and an extra grind of black pepper.