Preparation time 60 min
For the potato dumplings:
Wash the potatoes and add to boiling salted water. When cooked and still hot, peel and crush. Leave to cool for about 10 minutes and then add the flour, semolina, potato flour, egg and a pinch of salt. Mix everything together well and knead into a compact and smooth dough. Shape the dough into small potato dumplings, boil in salted water and strain.
For the sauce:
Sweat the onions with a little oil in a pan big enough to hold the gnocchi once drained, add the speck and leave to brown. Once browned, add the radicchio and leave to dry. Mix in a little white wine and season to taste. Place the potato dumplings in boiling salted water. Remove them with a skimmer and add them to the sauce. Serve, sprinkle with grated pecorino cheese and decorate with parsley.