Potato Gnocchi with Stracchino, Sausage and Grissini

Method

1. Remove the sausage from its casing, crumble the meat, and cook it in a pan with a drizzle of oil until browned and crispy.
2. In the same pan, prepare the stracchino fonduta: add the stracchino, a little milk, and a sprig of rosemary; heat gently until the cheese melts and becomes creamy, infusing the rosemary flavor.
3. Bring a pot of salted water to a boil and cook the gnocchi. When they float to the surface, they are ready.
4. Using a slotted spoon, transfer the gnocchi directly into the pan with the fonduta (no need to drain completely).
5. Remove the rosemary sprig from the pan.
6. Increase the heat and toss the gnocchi in the fonduta until well coated.
7. Add half of the crispy sausage and toss gently to combine.
8. Plate the gnocchi.
9. Top with the remaining crumbled sausage and crushed grissini for extra crunch.
10. Finish with freshly ground black pepper if desired.