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, with Asiago cheese and walnuts
- Potato gnocchi with pumpkin: 400 g
- Fresh Asiago cheese: 150 g
- Butter: 50 g
- Water: 100 ml
- Walnuts: 50 g
Preparation
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.
Thanks to memoly84_fitfoodlove
Fried gnocchi stuffed with PDO Gorgonzola and Asiago fondue
