Homemade potato gnocchi
5 minutes in the microwave
20-25 minutes in the oven
4-5 minutes in the pan
100% Apulian extra virgin olive oil
vegetarian dish
Green gorgonzola gnocchi with cheese fondue
“Porcini mushrooms and cheese fondue are the perfect dressing to accompany these delicious green gnocchi. Each and every gnocco contains a creamy heart of gorgonzola DOP endlessly astonishing, bite after bite“
Spinach gnocchi stuffed with gorgonzola DOP served with cheese fondue and porcini mushroom as garnish.
INGREDIENTS gnocchi: dehydrated potatoes, water, corn starch, potato starch, wheat flour, salt, egg yolk powder, dehydrated spinach spices and flavorings.
INGREDIENTS filling: gorgonzola DOP, mozzarella, cheese mix, ricotta cheese.
INGREDIENTS sauce: cream, milk, caciocavallo cheese, cheese mix, pepper, wheat
flour, butter.
INGREDIENTS garnish: porcini mushrooms, extra virgin olive oil, salt, spices and flavorings.
ALLERGENS: gluten, eggs, milk and dairy, sulphites.
Microwave preparation method (recommended): remove the plate from the cardboard, do not lift the protective film; place in the microwave and heat for 5 minutes at 750W. If you defrost the dish for 12-24h in the fridge cook it for 2 minutes at 750W.
Traditional oven preparation method: remove the plate from the cardboard, do not lift the protective film; preheat the oven at 180° C in convectional mode, place in the oven and cook for 20 - 25 minutes. If you defrost the dish for 12-24h in the fridge cook it for 10 minutes at 180° C.
Method of preparation in the pan: take the plate out of the cardboard, do not lift the protective film; defrost the dish in the microwave for 3 minutes at 750W; pour into a pan with very little water and sauté for 4 - 5 minutes over medium heat.