Gnocchi with Crescenza, Crispy Speck, and Caramelized Figs

Ingredients

• 800 g Gnocchi
• 300 g Crescenza cheese
• 100 ml Milk
• 300 g Figs (Quartered)
• 100 g Speck (Cut into strips)
• Black pepper (A sprinkling, to taste)
• 1 mazzetto Rosemary (A few leaves reserved for serving)
• 1 noce Butter
• Gnocchi cooking water (A few tbsp, if needed; salted cooking water)
• Salt (For salting the cooking water, as needed)

Steps

1. 1

   Cut the speck into strips if it is not already sliced.

2. 2

   Place the speck in a skillet and cook until crispy. Transfer it to a plate and set aside.

3. 3

   Add a knob of butter to the same skillet.

4. 4

   Quarter the figs and add them to the skillet along with the rosemary.

5. 5

   Cook the figs until caramelized, then set them aside.

6. 6

   Bring a pot of water to a boil, salt it, and cook the gnocchi until done.

7. 7

   Meanwhile, in the skillet used for the figs, melt the crescenza with the milk and a sprinkling of pepper.

8. 8

   Add the caramelized figs to the sauce and stir.

9. 9

   When the gnocchi are cooked, drain them directly into the skillet with the sauce.

10. 10

    Add the crispy speck and stir. If necessary, add a few tbsp of gnocchi cooking water.

11. 11

    Plate the gnocchi and finish with the reserved caramelized figs and crispy speck, a few rosemary leaves, and a sprinkling of pepper.

Notes

The source does not specify cooking times or the precise amounts of pepper, salt, rosemary for finishing, or cooking water to add; adjust according to need.

Nutrition per serving

• first course
• main
• Italian
• pasta
• not vegetarian