Gnocchi speck and toma

Name: Gnocchi speck and toma
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Potato gnocchi pasta 1.5 lbs; Speck 3.5 oz; Toma piemontese 3.5 oz; Fresh liquid cream 1 ¼ cup; Walnut kernels 1.8 oz; Rosemary to taste; Asiago cheese aged to taste; Fine salt to taste

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Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

This gnocchi recipe is really from the heart of Piedmont, and it brings together some of the best flavors you’ll find in Northern Italy. Seriously good stuff. You've got these soft potato gnocchi mixed with strips of crispy speck. It’s salty, cured ham that gives you a smoky kick and, honestly, a tender bite. And look, the toma cheese gnocchi action? Toma piemontese melts right in, making everything super creamy and just the right mildness. It's all from Piedmont, so you know the flavors naturally click.

And the walnuts? They add this surprise crunch—awesome with the melted cheese and chewy gnocchi. People in Piedmont have been loving this mix forever. Each ingredient really stands out. So, when you want something different from the usual tomato or pesto-based Italian gnocchi, this dish delivers big flavor. Rustic and homey.

Changing up the cheese or the cured meat? Shows how versatile gnocchi can be in traditional Italian recipes. Pretty much. Some folks go with fontina or even gorgonzola, but toma keeps it delicate and slightly nutty, which works super well with the walnuts. The speck isn’t just like bacon or pancetta—it’s got a deeper, smoky flavor that’s perfect with the gentle richness of toma.

Look, people in Piedmont love this combo because it brings out the best in local ingredients—moist gnocchi, aromatic ham, and cheese that’s both melty and flavorful. If you’re into an easy but super tasty speck gnocchi—which is great—that brings a bit of Italy’s mountain comfort to your table, this one’s got it. Plus, it’s a dish where you enjoy something special and hearty without getting too fancy. Whether it’s for a cozy dinner or just a chill get-together, gnocchi with speck and toma cheese creates those golden moments everyone remembers.

And here’s the deal: it’s all about savoring the easy joys that Italian cuisine offers, right in the heart of your home. So so good.

How to prepare Gnocchi speck and toma

To prepare gnocchi with speck and toma, start by putting a pot of water on the stove to cook the pasta. Meanwhile, dice the toma cheese 1. Then roll the speck slices and cut them into thin strips 2. Finally, coarsely chop the walnut kernels 3.

Move to the stove and add the walnuts to a non-stick pan along with 4 the speck 5 and then the rosemary sprig 6.

Let the mix heat well until it is golden and crispy, then remove the rosemary and take off the heat 7. Proceed to the fondue: pour the cream into a small pan and let it heat over low flame 8, then add the toma cheese 9.

Melt the cheese by stirring continuously 10. At this point, you can salt the boiling water and drop in the gnocchi 11. As soon as they float to the surface, drain them directly into the creamy sauce 12.

Add the mix of speck and walnuts 13, a grating of Asiago cheese 14, adjust the salt to taste, and give a good stir. Your gnocchi with speck and toma are ready 15.