Potato gnocchi filled with asiago cheese and porcini mushrooms with crispy bacon and thyme

Potato gnocchi filled with Asiago cheese and porcini mushrooms

350

g

Smoked bacon

150

g

Thyme

q.b.

Butter

50

g

Water

100

ml



Preparation

HOW TO MAKE THE SAUCE

In a non-stick skillet, place the diced bacon, or lardons, and cook until crispy. Set a few aside for the final topping.

HOW TO MAKE THE GNOCCHI

In the same skillet, melt the butter, add some rosemary sprigs and 100 ml of water. Bring to a boil and add the gnocchi. Gently stir-fry, about 3 minutes Transfer to plates and top with crispy bacon and some thyme leaves.

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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.