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.
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