Potato gnocchi with beetroot, with white mushrooms on parmesan cheese fondue

<p>In saucepan, pour the liquid cream and add grated parmesan cheese. Gently stir over low heat until the cheese melts into sauce. Add a tablespoon of corn starch or potato starch and a sprinkle of pepper, stirring as you go. When the sauce is thick enough, turn off the heat.<br /> In a skillet, heat a drizzle of olive oil and cook the mushrooms.<br /> Once the mushrooms are ready, add 100 ml of water and bring to a boil. Add the mamma emma potato gnocchi with beetroot and stir-fry/toss, about 3 minutes.<br /> For the presentation/plating, spread a layer of parmesan cheese fondue on the bottom of a plate, place the gnocchi on top and serve.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/martymontanari86/" target="_blank" rel="noreferrer noopener"><strong>martymontanari86</strong></a></p> <p><img class="alignnone wp-image-6395 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/06/idee-ricette-porcini.jpg" alt="" width="800" height="533" /></p> <p style="text-align: center">