Baked gnocchi with speck and cherry tomatoes is a rich first course with an irresistible aroma. Making potato gnocchi at home is very easy, but if you don’t have much time, store-bought ones will do. For the sauce, you need ingredients that you generally have at home, speck (cut into strips), basil leaves, and cherry tomatoes; every time I feel like repeating the same phrase, that is, for the good success of a recipe, the advice is to buy and use fresh and quality products. Once the gnocchi are cooked and mixed with the sauce, they should be baked with a sprinkle of grated pecorino: this will form an irresistible crust, and once the dish is served at the table, the diners will be thrilled and taste the dish in a flash, asking for seconds!
For more recipes, check out the collection: Gnocchi: Homemade Recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Oven, Stove
Ingredients
- 1 lbs Potatoes
- 1 1/2 cups Flour
- 1 Egg
- to taste Salt
- 5 oz Cherry Tomatoes
- 3 1/2 oz Speck
- 1 Chili Pepper
- to taste Basil Leaves
- 1 clove Garlic
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Grated Pecorino Cheese
Preparation
To make the baked gnocchi, boil the peeled potatoes in salted water, once cooked, drain them and pass them through a potato ricer while still hot, letting them fall into a large bowl. Salt the potatoes, then add the egg, flour, and knead until you get a homogeneous and smooth dough. Then transfer the obtained mixture to a pastry board or work surface, form rolls with your hands and cut them into small cylinders, the gnocchi.
In a pan, brown the peeled garlic with some extra virgin olive oil and the chopped fresh chili pepper. Add the speck cut into strips and let it brown for a few minutes.
Wash, clean, and quarter the cherry tomatoes and pour them into the pot with the speck. Salt and add the basil leaves (previously cleaned), a glass of cooking water, and cook for about 10/15 minutes. Once the sauce has thickened, remove the garlic.
Cook the gnocchi in boiling salted water and, as soon as they float, drain them and pour them into the pan with the sauce. Stir gently to mix them well with the sauce.
Transfer everything into a baking dish, level well, and sprinkle the surface with grated pecorino cheese. Bake in a preheated oven at 356°F for 10 minutes, or until golden brown. Serve and enjoy!
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