Extra Parmigiano Reggianothinly grated to serve (optional)
Prepare the purple potato gnocchi following my tutorial.
Put the cream in a small saucepan and heat it up. Put the fire off before it boils and add the 8 tbsp of grated Parmigiano Reggiano, salt and pepper.
Mix well until smooth and keep it aside. Do not worry if the sauce looks runny, it is ok as it will thicken while cooling.
Vertically chop the slices of Italian speck and put them in a hot pan to fry (do not add any oil as the speck’s fat is enough for it to fry). Fry until crunchy, then remove it from the pan and put them on some kitchen paper to drain the excess fat.
Put 2 tbsp of Parmigiano Reggiano fondue at the bottom of each serving plate.
Cook the purple potato gnocchi as per the instructions that you find here.
When the gnocchi are cooked, divide them among the plates and drizzle with the remaining fondue.
Top each plate with a ¼ of the crunchy speck and toasted hazelnuts.
Serve warm with a sprinkle of thinly grated Parmigiano Reggiano.