Gnocchi Chestnut and Pumpkin with parmigiano and raw ham Fondue

Ingredients

An original recipe by Paola Naggi, Chef of the Impero restaurant in Sizzano.

For this recipe, you'll need:
- 500 g of Gnocchi Chestnuts and Pumpkin Fontaneto
- a large slice of raw ham
- 100 g of grated parmigiano
- 500 ml of milk
- 20 g of potato starch
- 2 egg yolks
- 50 g of butter
- salt and pepper

Brown the ham well and slice it into cubes. Heat up the milk, add the grated parmigiano, the butter and mix well with a whip. In a bowl, dissolve the starch with a drop of milk and unite it to the compound, add the yolks and mix energetically. Cook the gnocchi in salted water and drain them in the parmigiano fondue, serve in the plates and finish by adding the cubes of raw ham.

Enjoy your meal!