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Potato gnocchi with pumpkin, with Asiago cheese and walnuts
Potato gnocchi with pumpkin:400 g
Fresh Asiago cheese:150 g
In a non-stick skillet melt a knob of butter. Add 100 ml of water and bring to a boil.
Put some chopped walnuts and then the mamma emma potato gnocchi with pumpkin. Stir-fry for 3 minutes.
Serve with fresh grated Asiago cheese and sprinkle some more chopped walnuts.