Pumpkin gnocchi in cream of fontina cheese with butter, sage, rosemary and amaretti biscuits
A simple yet tasty recipe
- Gnocchi with pumpkin: 400 gr
- Sprigs of sage and rosemary: 2
- Fontina cheese: 100 gr
- Water: 100 ml
- Milk, butter, amaretti biscuits: to taste
It may seem like an elaborate recipe but in reality it is very easy to make. Start by browning the butter with the sprigs of rosemary and sage. Add a little milk and add the diced fontina cheese, making sure it doesn’t clot.
Pour the gnocchi with pumpkin mamma emma directly into the pan with 100 ml of water and cook for a few minutes. Finally, plate and decorate with crumbles of amaretti biscuits.
Thanks to I semplici sapori del palato.