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Meat, Italy

Gnocchi with speck and cream

Gnocchi with speck and cream is an Italian style pasta dish for 4 people, ready in 25 minutes, rated very easy, and costing €2.90 per person. The trick is to brown the gnocchi dry in the pan before adding the cream, so they stay crisp outside and soft inside.

Tonight is quick and comforting, golden gnocchi in a creamy smoked speck sauce.

Gnocchi with speck and cream
Total time
25 min
Difficulty
Very easy
Cost per person
€2.90
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Here, the gnocchi aren't boiled then drowned in sauce, they brown straight in the skillet with butter and shallots. That gives them a light golden crust outside while staying soft in the middle. The speck, cooked dry first, releases its smoky fat and flavors the whole pan before the cream even goes in.

This is the kind of dish you make on a weeknight when you want something comforting without any fuss. Kids usually love the soft texture of the gnocchi and the mild, creamy Parmesan sauce, while adults enjoy the smokiness from the speck. A simple green salad on the side is all you need to round out the meal.

The ingredients

4 people

Dairy

  • Potato gnocchi 600 g
  • Heavy cream 20 cl
  • Grated Parmesan 40 g
  • Butter 20 g

Butcher

  • Sliced speck 120 g

Fruits and vegetables

  • Shallots 2
  • Chives 1 bunch
  • Green salad 1

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the speck into strips and cook it in a dry skillet until crisp, then set aside. 4 min

    The speck releases its own fat, don't add anything to the pan.

  2. In the same skillet, melt the butter and brown the gnocchi with the sliced shallots. 8 min

    The gnocchi go straight into the pan, no need to boil them first if you're using fresh gnocchi.

  3. Pour in the cream, add pepper, and let it thicken gently. 3 min

    Pepper generously and salt lightly, the speck is already quite salty.

  4. Add the speck back in, stir in the Parmesan, and toss to coat.

    Save a few strips of speck for plating.

  5. Serve with chopped chives and a green salad dressed on the side.

    Add a splash of lemon juice to the salad to balance out the cream.

Our tips to get it right

  • Pick fresh gnocchi rather than dried ones, they brown better in the skillet and don't need boiling first.
  • Use a wide skillet so the gnocchi sit in a single layer, otherwise they'll steam instead of browning.
  • Let the cream thicken over low heat without a hard boil, or it may split once the Parmesan goes in.

The variations

  • Swap the speck for smoked bacon lardons or pancetta if you can't find speck at the store.
  • For a vegetarian version, replace the speck with sauteed button mushrooms and a pinch of smoked paprika for that smoky note.
  • For kids, go lighter on the pepper, skip the chives, and serve with peas instead of the salad.

What to serve it with

  • Green salad with lemon
  • A glass of dry white wine
  • Crusty bread for the sauce

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat gently in a skillet with a splash of cream or milk, since the sauce tends to firm up when cold. This dish doesn't freeze well, the gnocchi turn mushy once thawed.

Questions about this dish

Can I use dried gnocchi instead of fresh?

Yes, but boil them for a few minutes first since dried gnocchi are firmer than fresh ones. Drain them well before adding to the butter so they can brown properly.

Can this dish be made ahead of time?

This dish is best made right before serving, since the gnocchi lose their crispness if they sit. You can chop the speck and slice the shallots ahead to save time.

What kind of speck works best here?

Thinly sliced, lightly smoked speck is all you need, no need for anything fancy. If you can't find speck, smoked bacon lardons work just as well.

Can I use heavy whipping cream instead of liquid cream?

Yes, heavy cream works too, but it thickens faster, so add it near the end of cooking and lower the heat. The result will be a bit richer than with liquid cream.

How long does it take to make gnocchi with speck and cream?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in gnocchi with speck and cream?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does gnocchi with speck and cream cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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