Gnocchi carbonara with mussels, speck and lime

We pair this unusual yet very flavorful dish, created by Chef Matteo Giudici, with an Alto Adige Gewürztraminer Kleinstein Cantina Bolzano.

Ingredients for 4 people:

For the gnocchi: 500g potatoes, 200g white flour, 20g corn starch, 50g dried potato flakes, 1 egg yolk, a pinch of salt, 30g Parmigiano Reggiano and 700g of coarse salt to boil the potatoes in 2 liters of water.

For the sauce: 5 egg yolks, 30g Parmigiano Reggiano, 20g pecorino, freshly ground pepper as desired, 200g shelled mussels, 12 zucchini flowers, 120g speck cut julienne-style, 1 tablespoon extra-virgin olive oil, 10 sage leaves cut julienne-style and the grated peel of one lime.

Directions:

Boil the potatoes starting with 2 liters of cold water and 700g of coarse salt. When cooked, peel and mash the potatoes. Allow the potatoes to cool completely.

Mix together the potatoes, flour, corn starch, potato flakes, egg yolk, Parmigiano and a pinch of salt. Knead into a dough, roll into cylindrical strips and cut to make gnocchi.

In a bowl, whip together the 5 egg yolks together, pecorino and Parmigiano.

Add a tablespoon of EVOO to a pan and brown the speck at a medium heat, adding a little water to keep it from burning. Remove once browned and keep to the side.

Quickly cook the shelled mussels using the same pan and then add the speck.

Boil the gnocchi in abundant water and remove them with a skimmer once they float, placing them in the pan with the mussels and speck. Turn off the heat.

Add in the sauce with the egg yolks, pecorino and Parmigiano and, at the end, the zucchini flowers that have been finely sliced. Delicately mix everything together.

Serve the gnocchi on plate and garnish with the julienne-cut sage leaves and the grated lime peel.

Wine to pair:

(edited by Stefania Vinciguerra)

Alto Adige Gewürztraminer Kleinstein della Cantina Bolzano / Kellerei Bozen

Intense straw yellow color with golden hues. Aromatic, with floral notes of rose petals and carnations, fruity notes of lychee, grapefruit and tropical fruits, and a hint of honey. The taste is full-flavored and complex, pleasantly spicy with a small amount of residual sugar. 

Production area: Warm steep porphyry slopes on the Renon, above Bolzano at 650 meters a.s.l.

Grape variety: Gewürztraminer.

Grape harvest: End of September to beginning of October.

Vinification: Short cold maceration, light pressing and temperature-controlled fermentation in stainless steel.

Alcohol content: 15,5% vol.       

Serving temperature: 10-12°C

Suggested food pairing; Crustaceans, Asian dishes, mature cheeses, Speck

THIS RECIPE IS OFFERED BY CANTINA BOLZANO / KELLEREI BOZEN

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