Chestnut and pumpkin gnocchi with parmesan fondue and raw ham



Time of preparation:

30 min


2 persone


– 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


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.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces