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Fried gnocchi stuffed with PDO Gorgonzola and Asiago fondue
A warm and creamy recipe perfect for winter
Gnocchi stuffed with PDO Gorgonzola:350 gr
Fresh cream:100 ml
Fresh Asiago cheese:75 gr
Bread or focaccia:100 gr
Peanut oil:1 l
This creamy recipe is very easy to make but you’ll need a fondue set. Heat the fresh cream in a saucepan and then add the Asiago cheese cut in cubes. Stir gently for 10 minutes and mix with a blender. Set aside your Asiago fondue. Warm the bread in the oven until crunchy, then cut it into big cubes. Heat the peanut oil in a deep pan at 160-165°C and fry the mamma emma gnocchi stuffed with PDO Gorgonzola.
How to best prepare Mamma Emma products in 3 simple steps
Make your own sauce
Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Add the gnocchi
Once the sauce and water are back to temperature, pour the gnocchi mamma emma.
Stir for 3 minutes
Gently stir the gnocchi in the pan for about 3 minutes, just enough to thicken the sauce. If necessary, during cooking, add a little water to soften the gnocchi.
Alessandro Tenan, also known as Chef Alessandro Argento, from a very young age loved to spend time in the kitchen with his grandmother preparing traditional Venetian dishes and more.
Before entering the world of professional cuisine, he distinguished himself in the promotion and sale of Italian products abroad where he was able to enrich his sensory experiences with the tasting of different dishes of ethnic and foreign kitchens as well as those of our country.
Ingredients, colors, combinations of flavors, are the key words that distinguish a Chef who came to the world of professional cuisine being able to combine his skills and abilities acquired over the years and in the various previous work activities transforming his passion into a profession.
Alessandro began his journey as private chef, then the great experience at the Feva Restaurant in Castelfranco Veneto (1* Michelin star), where under the care of Starred Chef Nicola Dinato, he refined his experience and knowledge of ingredients and cooking techniques.
Finally the arrival in Master Mamma Emma where he joined the quest of protecting the tradition of homemade gnocchi, made only with natural ingredients, and an evolutionary and innovative cooking technique that enhances the flavor of both the product and the ingredients, thus becoming Resident Chef of the company.
Today he collaborates with the Research and Development department in the design of new products and recipes and at the same time he collaborates in the promotion and demonstration of the company’s products around the world.
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