Potato gnocchi with pumpkin, with sage infused oil, gorgonzola and parmesan cheese fondue, walnuts and crispy speck julienne

<p>Warm a small amount of extra virgin olive oil, insert some sage leaves washed and well dried and let infuse for a day (or the amount of time you have). Filter the oil in case you want to store it for a few days.<br /> To make the fondue heat 150-200gr of gorgonzola cheese with some drops of whole milk in the microwave until melted, then stir 2-3 tablespoons of grated parmesan cheese.<br /> Heat a small non-stick pan and stir-fry the speck julienne until it is crispy.<br /> Cook the gnocchi in a skillet with 100 ml of water, about 3 minutes. Add infused oil, some sage leaves and sauté for another minute.<br /> Serve on the fondue, top with some more fondue drops, walnuts and speck strips.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/recettes.de.cuisines/" target="_blank" rel="noreferrer noopener"><strong>recettes.de.cuisines</strong></a></p> <p><img class="alignnone wp-image-5956 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/05/SPnodUfw.jpeg" alt="Gorgonzola" width="800" height="533" /></p>