Gnocchi with cicorino and Emmentaler AOP

Cut the Emmentaler AOP in thin slices. Roughly chop the walnuts. Remove the marjoram leaves from the stalk. Cut the chicory in wide strips. Cut the apricots and onions in thin strips.

Leave the gnocchi to simmer in salted water for 2-3 minutes. Drain. Keep the gnocchi warm.

Heat the oil in a large frying pan. Fry the onions. Add the chicory, apricots and walnuts, fry for 2-3 minutes, turning from time to time, until the chicory wilts. Pour on the aceto balsamico, season with salt and pepper. Add the gnocchi and marjoram and combine everything well together. Place the cheese slices on top and serve.