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