Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi with pumpkin, stracchino cheese fondue and Spanish salami chips
- Potato gnocchi with pumpkin: 400 g
- Salami: 3 slices
- Stracchino cheese: 100 g
- Milk: 150 ml
- Corn starch: 1 tablespoon
- White pepper: to taste
- Water: 100 ml
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.
Thanks to V.B-Food is Good 31