The ingredients for 4 people are:

For the gnocchi

• 200g of stale bread
  
• 100 g of fresh nettle tops
  
• 50 gr of Grated Trentingrana
  
• 3 eggs
  
• 1 glass of milk 
  
• 2 tablespoons of white flour
  
• salt

For the sauce

• ½ liter of milk
  
• 50 g of white flour
  
• 30 g of Trentino butter
  
• 200 gr of Sabbionara Affogato
  
• 200 gr of Trentino Speck cut into slices

Tear the bread into small pieces and place them in a large bowl. Pour in the milk and let it steep for about 1/2 hour, stirring occasionally. Meanwhile, blanch the nettles in lightly salted water for 1 minute, drain, and squeeze out the excess water.

Let them cool and then chop them with a knife. Add them to the bread and eggs, mixing well. Then add the grated Trentingrana, the nettles, and, little by little, the white flour, mixing well.

Preparation:

Preparing the gnocchi
Take the bread, softened by the milk, and add the chopped nettles, Trentingrana cheese, eggs, and white flour. Form small balls with your hands or using two tablespoons. Check the consistency and flavor of the dough: if it's too soft, add a little more flour; if it's too soft, moisten with milk.

Preparing the fondue
Melt the butter over low heat, turn off the heat, and gradually add the flour, stirring well. Slowly add the milk, whisking to avoid lumps. Then add the Affogato di Sabbionara, cut into small cubes, and cook in a double boiler until the sauce reaches the desired consistency.

Preparing Crispy Speck
Cut the Trentino Speck into strips, arrange them on a baking sheet lined with parchment paper in a preheated oven at 200°C (400°F) and brown for a few minutes. Then, cook the gnocchi for about 2 minutes from when they float to the surface.

Plating
Place the fondue on the plate you intend to serve the gnocchi on. Add a little more fondue and garnish with crispy speck.

Recipe and image: Trentino Quality