This recipe for potatoes Gnocchi mamma emma with tomino cheese and pistachios<\/strong> is perfect for those who are always in a lunch rush. You only need very few ingredients and very little time. <\/p>\n\n Tomino<\/strong> is a cheese characteristic of the Piedmont region that is now widespread and appreciated throughout Italy for its creamy, mouthwatering flavor.<\/strong> It is generally made from cow’s milk, but there are also many varieties made from cow’s milk mixed with sheep’s or goat’s milk. <\/p>\n\n The name Tomino comes from the diminutive of Toma, called “Tumin” in Piedmontese dialect. In fact, the cheese is characterized by its small size<\/strong>, with a diameter of 5-7 cm, a height of 2-4 cm, and a weight of about 60-70 grams. On average, tomino provides 50-60% water, 20-27% fat, 15-20% protein and 4-5% minerals.<\/p>\n\n In this memoly84_fitfoodlove<\/a> recipe, we have combined it with classic gnocchi from potatoes mamma emma and pistachio flour, which adds a decorative touch and an unmistakable note of flavor to the dish.<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":" A simple and light recipe to prepare with gnocchi from potatoes mamma emma This recipe for potatoes Gnocchi mamma emma with tomino cheese and pistachios is perfect for those who are always in a lunch rush. You only need very few ingredients and very little time. Tomino is a cheese characteristic of the Piedmont region […]<\/p>\n","protected":false},"featured_media":6375,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"recipe_tag":[],"recipe_product":[70],"class_list":["post-11758","recipe","type-recipe","status-publish","format-standard","has-post-thumbnail","hentry","recipe_product-gnocchi-di-patate"],"acf":[],"yoast_head":"\n