Speck and Gorgonzola gnocchi is one of the great classics of Italian first courses; a delicious and irresistible combination for all those who love simple ingredients and authentic-tasting food. Perfect for Sunday lunch or a romantic dinner date, gnocchi are a favourite of the pasta world and an absolute must-try.

If you're feeling a little adventurous and fancy sampling an original, decidedly delicious take on classic gnocchi, try this recipe for potato gnocchi with speck and soft stracchino cheese by Simone Rugiati. But those who prefer more classic flavour combinations can opt for baked gnocchi in a rich, sausage meat sauce, or the version that pairs béchamel sauce with cooked ham lardons

The Recipe:

• Bring a saucepan of water to the boil and add salt. Meanwhile, finely chop the onion and brown in a frying pan with four tablespoons of extra virgin olive oil. 
• Now tip in the Negroni Alpine Speck sliced into thin strips (alternatively, you could use Negroni speck lardons). 
• In another pan, make the cheese sauce: pour in the milk and add the cubed sweet Gorgonzola.
• Continue to stir over a low heat until the Gorgonzola has completed melted. 
• Once the gnocchi are cooked, strain, then add to the pan with the Gorgonzola sauce. 
• Lastly, fold in the strips of speck.