Potato gnocchi stuffed with PDO Gorgonzola cheese, guanciale, butter and sage

Potato gnocchi stuffed with PDO Gorgonzola

200

g

Diced guanciale

1

confezione

Sage

4

foglie

Extra virgin olive oil

q.b.

Salt and pepper

q.b.

Parmesan cheese

40

g



Preparation

Bring salted water to a boil and add the gnocchi. Fry the guanciale in a skillet with olive oil and sage. Once cooked, drain the gnocchi and transfer to the skillet with guanciale. Finally, top your gnocchi with a sprinkle of grated parmesan cheese.

Thanks to ciboeartechepassione – in_cucina_con_Sonya

burro

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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.