Farmington Hills, Michigan
PHOTOS | HILARY NICHOLS PHOTOGRAPHY
• 5 Large Potatoes, peeled and quartered
• 1 Cup Flour
• Salt, to taste
• Saffron, pinch
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm (about 15 minutes). Drain and mash potatoes with a fork or potato masher. Let cool. Combine mashed potatoes with flour in a large bowl until one large ball is formed, cut ball into three portions then shape dough into a long “rope.” On a floured surface, cut ropes into half-inch pieces.
Bring a large pot of lightly salted water to a boil, add pinch of saffron. Drop in Gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top, drain and set aside.
• 2 Tbsp. Butter
• 3/4 Cup Onion, chopped
• 6 Oz. Speck, sliced thin (thin as a dime 0.05 Inches) – note, Speck is a type of prosciutto
• 2 1/2 Cups Heavy Cream
• 4 Oz. Parmigiana Reggiano Cheese
• Salt, to Taste
Melt butter in a medium saucepan over medium heat, add onions and sauté until transparent. When onions start to caramelize add Speck. Follow immediately with heavy cream and bring to a simmer. Add pinch of saffron, stir in circular motion with a wire whisk until mixture becomes yellow. When sauce begins to boil add parmigiana cheese and whisk in circular motion. Bring to a boil, add salt to taste. Add Gnocchi and bring to simmer (about 2 – 3 minutes)
Stir everything together to ensure even heating. Once heated thoroughly, serve.