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Potato Gnocchi - PDO Gorgonzola
A first course that will win you over with its intense taste
The first stuffed dumplings made with 100% fresh potatoes. That’s what makes unique the mamma emma gnocchi stuffed with gorgonzola. The addition of Gorgonzola PDO, a real Italian gastronomic excellence, to the dough of potato gnocchi, will leave you open-mouthed.
GORGONZOLA is a raw paste cheese with characteristic green streaks obtained from the blue cheese process.
Mamma Emma was launched in 2013 by Master Srl, founded in 1992. Its owners Adriano Bianco and Giovanni Favretto combined their engineering knowledge with their love of food, designing in-house the machinery needed to follow every stage of the traditional recipe. Today, Mamma Emma is the proud exporter of the classic Italian dumpling to over 15 countries in 5 continents.
The ingredients of Mamma Emma gnocchi with PDO Gorgonzola are: 60% steamed potatoes, type “0” soft wheat flour, 7% Gorgonzola DOP cheese (milk, rennet, salt), ricotta cheese spread 7% (98% ricotta ( whey, cream, salt), whey protein concentrate, lactic ferments), eggs, salt, sunflower oil, potato starch.
|Average nutritional values||100 g||Per serving 175 g|
|ENERGY VALUE||662 kj / 157 kcal||1158 kj / 274 kcal|
|FIBERS||2,2 g||3,85 g|
|PROTEIN||5,5 g||9,6 g|
|SALT||1,0 g||1,75 g|
How to cook the potato gnocchi with PDO Gorgonzola cheese
For a better cooking and exaltation of the taste, pour 100 ml of water for each pack of gnocchi into the pan, together with the desired sauce. Mix the sauce well, pour the gnocchi into the pan and cook them for 4 minutes stirring gently until the sauce thickens.