This creamy recipe is very easy to make but you’ll need a fondue set. 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. Warm the bread in the oven until crunchy, then cut it into big cubes. Heat the peanut oil in a deep pan at 160-165°C and fry the mamma emma gnocchi stuffed with PDO Gorgonzola.

Serve the fried gnocchi and put your Asiago fondue in a fondue set to keep warm. Soak the gnocchi in the fondue et voilà!

Thanks to chef Alessandro Argento.