Pumpkin gnocchi with cheek lard, sage and rosemary
The sweet taste of our pumpkin gnocchi meets the cheek lard’s crunchiness
- Pumpkin gnocchi: 400 gr
- Cheek lard: 150 gr
- Water: 100 ml
- Sage: to taste
- Rosemary: to taste
Our pumpkin gnocchi with cheek lard, sage and rosemary recipe is quick to prepare but also very tasty. It combines our pumpking gnocchi with a very special ingredient: the cheek lard.
Let’s start by cutting the cheek lard into strips. Then fry it in a pan and let it cook until it becomes crispy and crunchy. Set it aside.
Stir the mamma emma pumpkin gnocchi in a pan with 100 ml of water. They’ll be ready in 3-4 minutes. Add some sage and rosemary and some parmesan or pecorino cheese to taste.
Thanks to manu.bistrot