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 speck and roasted chestnuts
- Potato gnocchi with pumpkin: 1 pack
- Thick sliced speck: 200 g
- Butter: 30 g
- Peeled roasted chestnuts: 40 g
- Rosemary: 2 sprigs
- Pepper: to taste
Preparation
Cut the speck ham into lardons and fry in the butter.
Add the chopped chestnuts, and add the chopped rosemary and pepper.
Cook the gnocchi in boiling salted water, drain with a skimmer and stir-fry quickly with your seasoning.
Transfer to plates and serve immediately.