Gnocchi with Speck and Potato Cream for the Lactose Intolerant

INGREDIENTS:

• 300 g of gnocchi
• 150 g of cooked Speck (Levoni)
• 2 potatoes
• Half an onion
• 30 g of grated Parmesan cheese
• 1 sprig of rosemary
• Salt to taste
• Pepper to taste

PREPARATION:

Prepare the potatoes for the cream: peel, wash, and cut them into evenly sized pieces. Place them in a pot with salted hot water, add the sprig of rosemary, and cook for about 20 minutes. Remove the rosemary and mash the cooked potatoes with a fork. In a large pan, heat a drizzle of olive oil, add the finely chopped half onion and sauté until golden. Add the cooked speck diced into small cubes and let it brown for 5 minutes seasoning with salt and pepper to taste. Meanwhile, cook the gnocchi in plenty of salted water; they are ready when they float to the surface. Add the gnocchi to the pan and toss to combine. Now, plate the dish: spread the potato cream on the bottom, then top with the gnocchi and speck mixture. Serve immediately.