Brown the ham well and cut it into cubes. Heat the milk, add the grated parmesan, the butter and bring to the boil, mix well with the whisk. In a bowl, dissolve the starch with a drop of milk and add it to the mixture, add the egg yolks and mix vigorously. Cook the gnocchi in salted water and drain them in the parmesan fondue, serve on plates and finish with the raw ham cubes.
Chestnut and pumpkin gnocchi with parmesan fondue and raw ham
Difficulty:
Media
Time of preparation:
30 min
Doses:
2 persone
Ingredients
– 500 g of Fontaneto Chestnut and Pumpkin Gnocchi
– A thick slice of raw ham
– 100 g of grated parmesan
– 500 ml of milk
– 20 g of potato starch
– 2 egg yolks
– 50 g of butter
– Salt and pepper
– A thick slice of raw ham
– 100 g of grated parmesan
– 500 ml of milk
– 20 g of potato starch
– 2 egg yolks
– 50 g of butter
– Salt and pepper
Preparation
