Typical Italian, gnocchi are a type of pasta ideal for recipes full of creativity. Try them with Parmesan cheese fondue and Veroni prosciutto, you won’t be without!

Ingredients for 4 people:

  • 500 g ready-made potato gnocchi
  • 100 g Veroni prosciutto crudo (dry cured ham)
  • fresh sage
  • butter, as required
  • 1 garlic clove

For the Parmigiano Reggiano fondue:

  • 150 ml cream
  • 75 g grated Parmigiano
  • 50 ml white wine
  • a pinch freshly ground nutmeg
  • 1/2 tsp cornstarch dissolved in 1 tbsp of water
  • 1 pinch black pepper



  1. Cut the prosciutto crudo (dry cured ham) into strips
  2. Prepare the fondue: heat the white wine in a saucepan and allow the alcohol to evaporate
  3. Then add the cream and nutmeg, bring to the boil and add the grated Parmesan cheese
  4. Melt at a low heat, add the cornstarch dissolved in water and allow to thicken
  5. Season with freshly ground pepper and sage
  6. Melt the butter in a large non-stick pan and season it with the garlic and ham
  7. Meanwhile, boil the gnocchi, scoop them up with a slotted spoon when they come to the surface and transfer them to the pan
  8. Sauté the gnocchi, pour the fondue onto the serving plates first, and arrange the gnocchi on top.


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