Ingredients
| 1 pack gnocchi (purple potato) |
| 4 slices italian speck |
| 20 whole hazelnuts |
| 200 ml cream |
| 8 tbsp parmigiano-reggiano cheese |
| 1 pinch black pepper |
| 1 pinch salt |
Preparation
Read full directions on Manu's Menu at https://www.manusmenu.com/purple-gnocchi-on-a-parmigiano-reggiano-fondue-with-toasted-hazelnuts-and-crunchy-speck
