Gnocchi of potatoes with tomino cheese and pistachios

Gnocchi di potatoes
400
gr
Tomino
200
gr
Pistachio flour
30
gr
Butter
50
gr
Water
100
ml
    ï‹¥

    Preparation

    • We take a frying pan and put in a knob of butter. We melt it and then add half a cup of water.
    • When the sauce comes to temperature, pour in the gnocchi from potatoes mamma emma and pan-fry for 3 minutes.
    • On the bottom of a plate lay the diced Tomino. Pour over the gnocchi sautéed with butter, a few more pieces of Tomino and sprinkle generously with pistachio flour.

    l

    3 tips for a perfect dish

    How to best prepare products mamma emma in 3 easy steps
    1

    Make your own sauce

    Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

    2

    Add product

    Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

    3

    Pan fry for 3 minutes

    Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.

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