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Potato gnocchi with pumpkin, stracchino cheese fondue and Spanish salami chips
Potato gnocchi with pumpkin:400 g
Stracchino cheese:100 g
Corn starch:1 tablespoon
White pepper: to taste
Toast both sides of the salami in a skillet for a few minutes and then cut into small pieces.
Start making the fondue by cooking in a pot the milk and the corn starch, about 5 minutes, then add the stracchino cheese and stir until melted.
Pour 100 ml of water in the skillet you toasted your salami in, toss the gnocchi and sauté, about 3 minutes, then serve.