Gnocchi alla Romana Con Porri e Speck, With Leeks and Speck

Gnocchi alla Romana made following the basic recipe are quite simple, simple enough to invite variations. Here we have gnocchi alla romana with leeks and speck, the glorious smoked ham of the Südtyrol. If you cannot find speck, use Prosciutto.

To serve 4:

  • 1 1/2 cups (250 g) semolina
  • 2 leeks
  • 3 ounces (75 g) speck, in a single thick slice
  • 1 quart (1 liter) milk
  • 2/3 cup (120 g) unsalted butter
  • 3 yolks
  • 2 cups freshly grated Parmigiano
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Wash the leeks, cut them into rounds, and sauté them until they wilt in the olive oil. Season to taste with salt and pepper, add a ladle of hot water, and simmer for 20 minutes.

Finely dice the speck and sauté it briefly in a non-stick pan. When the leeks and speck have cooled, combine them with the yolks and 1 1/2 cups cheese.

Bring the milk to a boil with a pinch of salt and 1/4 cup butter; add the semolina in a steady stream, stirring constantly, and continue cooking for about 20 minutes, stirring all the while. Work the leek mixture into the semolina, and spread the semolina out into a half-inch (1 cm) layer on your work surface; let it cool for a half hour. Using a moistened glass, cut the semolina into disks and arrange them, partially overlapping, in a buttered pan. Sprinkle the remaining cheese over the gnocchi, melt the remaining butter and drizzle it over them too, and bake the gnocchi for 15 minutes in a preheated 360 F (180 C) oven. Serve at once. A wine, if you’re serving them alone? I might go with a Sauvignon Blanc here, if possible unoaked.

Yield: 4 servings gnocchi alla romana with leeks and speck.

Artusi’s Gnocchi alla Romana Recipe
Livio Jannattoni’s Gnocchi alla Romana
A Gnocchi alla Romana variation with leeks and speck


Tags: , , , ,

Categories: Gnocchi, Potato and Otherwise, Recipes from Rome & Lazio, Cucina Romana e Laziale

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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