Ingredients

Servings 8

• 2 lb potatoes
• 3 ½ oz all-purpose flour
• 7 oz buckwheat flour
• 7 oz speck (smoked raw ham)
• 7 oz butter
• parsley, chopped
• thyme
• aromatic herb

Preparation

20 minutes preparation + 5 minutes cooking

After boiling the potatoes, peel them while hot and pass them through a ricer. Mix the puree with the two different flours and shape the “gnocchi”.

Cook these in boiling salted water and drain using a skimmer as soon as they float to the surface.

In a large pan put the butter and the diced speck, and without browning it too much, leave over high heat for a few minutes and then dust with the chopped herbs on the serving plate.