Pumpkin gnocchi with turgia salami, parmesan cheese and fennel

<ul> <li style="text-align: left">Blanch fennel for a few minutes in boiling water; drain and soak in cold water</li> <li style="text-align: left">Coarsely chop the salami with a knife and keep aside</li> <li style="text-align: left">In a small saucepan, combine the milk and starch and stir with a whisk; heat over low heat</li> <li style="text-align: left">When it has thickened, turn off and add the parmesan cheese; mix well with a whisk until there are no more lumps</li> <li style="text-align: left">Meanwhile, cook the gnocchi in a pan with 100 ml of water until the water is completely absorbed</li> <li style="text-align: left">Chop some fennel with a knife, add to the gnocchi and mix</li> <li style="text-align: left">Serve the gnocchi over the fondue and finish with the salami</li> </ul> <p><img class="wp-image-5864 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/05/idee-ricette-con-parmigiano.jpg" alt="Recipe Ideas With Parmesan" width="800" height="533" /></p> <p> </p> <p> </p>