Heat the fresh cream in a saucepan and then add the Asiago cheese cut in cubes. Stir gently for 10 minutes and mix with a blender. Set aside your Asiago fondue. Now mix in a blender the old bread to make the breadcrumbs and heat in a pan with a tablespoon of olive oil until crispy. In a non-stick pan melt the butter and add half glass of water. Let it boil.


Pour in the mamma emma beet gnocchi and stir gently for 3 minutes. Finally prepare the plate with the gnocchi, add the breadcrumbs and the fondue and serve. Thanks to chef Alessandro Argento.