Pumpkin gnocchi with turgia salami, parmesan cheese and fennel
Pumpkin Gnocchi
400
gr
Whole milk
70
ml
Starch of potatoes
2
gr
Parmesan cheese
40
gr
Turgia salami
60
gr
Wild fennel
q.b.
Water
100
ml
Extra virgin olive oil
Preparation
<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>
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