for four people:

For the gnocchi:

500g red skin potatoes
150g “00” flour
1 small whole egg
30g grated Parmigiano Reggiano
Salt as much as you like.

For the sauce:

2.1 kg cherry tomatoes
1 spoon of brown sugar
Sale as much as you like
100g Furlotti & C. Sticks of Speck
1 clove of garlic
2 sprigs of fresh thyme
Extravergine olive oil


  • Cook the potatoes in their skins in salted water for about 40 minutes Drain, peel and mash with a potato masher. Spread the potatoes and let cool. When cool add salt, flour, egg and Parmigiano Reggiano until the mixture is homogeneous.
  • Spread on a wooden cutting board the flour and make small rolls of dough. Cut with a knife so as to obtain the gnocchi length about 1.5 cm. Use the internal wall of the grating to curl it and make it porous.
  • Halve in half the cherry tomatoes and lay them on a baking pan. Cover with brown sugar, salt and chopped thyme and garlic, add two spoons of extravergine olive oil. Bake at 130 degrees for 40 minutes until they wilt.
  • Cook the gnocchi in salted water until they float. Drain and toss in the pan with the cherry tomatoes. Toast in nonstick pans the sticks of Speck until becomes crispy. Serve and garnish with crispy Speck.


  • Chef: Francesco Dall'Argine

    Francesco Dall’Argine is the young chef of the farm “La Macchia Tonda.” Former accountant, he left the office to outdoor living by cultivating his passion for cooking tradition. With her mother Marta, manages the lovely farm that welcomes up to 20 guests in a room made entirely of wood with views of the hills of Parma. The bread is homemade and raw materials such as truffles, honey and most of the vegetables (organic) come directly from the farm. Other products come almost entirely from local farms.

    La Macchia Tonda

    Vallerano di Calestano (PR)

    Tel. 0525 / 57240 – Cell. 339 / 5363586