Potato gnocchi with pumpkin, stracchino cheese fondue and Spanish salami chips

Toast both sides of the salami in a skillet for a few minutes and then cut into small pieces.
Start making the fondue by cooking in a pot the milk and the corn starch, about 5 minutes, then add the stracchino cheese and stir until melted.
Pour 100 ml of water in the skillet you toasted your salami in, toss the gnocchi and sauté, about 3 minutes, then serve.

Thanks to V.B-Food is Good 31