Potato gnocchi with pumpkin, with sage infused oil, gorgonzola and parmesan cheese fondue, walnuts and crispy speck julienne
- Potato gnocchi with pumpkin: 400 g
- Sweet Gorgonzola cheese: 200 g
- Whole milk: to taste
- Extra virgin olive oil: to taste
- Sage leaves: to taste
- Grated parmesan cheese: 50 g
- Water: 100 ml
- Speck : 100 g
- Walnuts: to taste
Warm a small amount of extra virgin olive oil, insert some sage leaves washed and well dried and let infuse for a day (or the amount of time you have). Filter the oil in case you want to store it for a few days.
To make the fondue heat 150-200gr of gorgonzola cheese with some drops of whole milk in the microwave until melted, then stir 2-3 tablespoons of grated parmesan cheese.
Heat a small non-stick pan and stir-fry the speck julienne until it is crispy.
Cook the gnocchi in a skillet with 100 ml of water, about 3 minutes. Add infused oil, some sage leaves and sauté for another minute.
Serve on the fondue, top with some more fondue drops, walnuts and speck strips.
Thanks to recettes.de.cuisines