PREPARATION
For the cheese gnocchi: put the white bread cubes, buckwheat flour, leek, white cabbage, chives and salt into a bowl, add water and mix into a firm dough. Cut the mountain cheese into cubes (about 2 cm). When shaping the cheese gnocchi, put one cheese cube into the middle of each lump of dough. Cook the cheese gnocchi in boiling salted water for about 20 minutes. For the speck and cabbage salad: fry the speck in a pan with a little oil, douse with wine vinegar and spread over the white cabbage while still hot. Mix thoroughly and season with salt, pepper and caraway. Cut the leek into thin slices and sauté in butter. Arrange the cheese gnocchi on the speck and cabbage salad; garnish with leek dripping, grated mountain cheese and chives.