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Gnocchi stuffed with PDO Asiago cheese and porcini mushrooms

An appetizing filling, full of flavor

To bring goodness to your tables we study the best combinations. The mamma emma gnocchi with PDO Asiago cheese and seasonal porcini mushrooms are a real delicacy enriched by the taste of two extraordinary ingredients.

The ingredients of our gnocchi with Asiago DOP cheese and porcini mushrooms are:

pasta ingredients (84%): steamed potatoes 71%, type “0” wheat flour, eggs, salt, sunflower oil.
stuffing ingredients (16%): Asiago DOP (milk, salt, rennet) 38%, ricotta cheese spread (ricotta 98% (whey, cream, salt), whey protein concentrate, lactic ferments ), porcini mushrooms (Boletus Edulis) 21%, potato starch, concentrated extract of porcini mushrooms.

Gnocchi Porcini Asiago

The Asiago DOP cheese takes its name from the area in which it is produced: the Asiago plateau and surrounding areas. We use the type of pressed Asiago (fresh) made with whole milk produced from cows fed with fodder from pastures / meadows in the PDO area. The incredible taste of this cheese is enhanced by the porcini mushrooms which make the filling perfect.

Nutritional declaration

Average nutritional values	100 g	Per serving 175 g
ENERGY VALUE	641 kj / 152 kcal	1121 kj / 266 kcal
FATS Saturated	3,0 g 1,9 g	5,25 g 3,32 g
CARBOHIDRATE Sugar	25,0 g 4,3 g	43,75 g 7,52 g
FIBERS	1,9 g	3,3 g
PROTEIN	5,1 g	8,92 g
SALT	1,0 g	1,75 g

How to cook potato gnocchi stuffed with PDO Asiago cheese and porcini mushrooms

The best way to enjoy our gnocchi stuffed with PDO Asiago cheese and porcini mushrooms is to cook them in a pan. Just cook them with the addition of 100 ml of water for each package and your favourite sauce.
For advice or ideas, download our recipe book or go to the recipes section in the website.

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