5 from 9 votes
Purple Gnocchi on a Parmigiano Reggiano Fondue with Toasted Hazelnuts and Crunchy Speck
The recipe for Purple Gnocchi on a Parmigiano Reggiano Fondue with Toasted Hazelnuts and Crunchy Speck.
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings:
4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 purple potato gnocchi dose
- 4 lices speck thinly sliced, Italian
- 20 hazelnut toasted
- 200 ml cream 1 scant cup
- 8 tbsp Parmigiano Reggiano cheese grated
- salt
- black pepper
- parmigiano reggiano thinly grated to serve (optional, extra amount