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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
mins
Total Time
1 hr 10 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 dose of purple potato gnocchi
- 4 slices of Italian speck thinly sliced
- 20 hazelnuts toasted
- 200 ml – 1 scant cup cream
- 8 tbsp grated parmigiano reggiano
- salt & pepper
- Extra Parmigiano Reggiano thinly grated to serve (optional)