Gnocchi stuffed with PDO Asiago cheese and porcini mushrooms

the ingredients

<p>The ingredients of our gnocchi with <strong>Asiago DOP cheese and porcini mushrooms</strong> are: steamed potatoes 59%, type “0” wheat flour, Asiago press PDO 5% (milk, salt, rennet), ricotta spread (ricotta 98% (whey, milk cream, salt), whey protein concentrate, milk enzymes), potato starch, porcini mushrooms 3% (Boletus edulis), eggs, salt, porcini mushroom extract concentrate, sunflower seed oil.</p> <p>The <strong>Asiago DOP cheese</strong> takes its name from the area in which it is produced: the Asiago plateau and surrounding areas. We use the type of pressed Asiago (fresh) made with whole milk produced from cows fed with fodder from pastures / meadows in the PDO area. The incredible taste of this cheese is enhanced by the porcini mushrooms which make the filling perfect.</p>

nutritional values

<table class="table text-left"> <tbody> <tr> <td>Average nutritional values</td> <td>100 g</td> <td>Per serving 175 g</td> </tr> <tr> <td>ENERGY VALUE</td> <td>641 kj / 152 kcal</td> <td>1121 kj / 266 kcal</td> </tr> <tr> <td>FATS<br /> Saturated</td> <td>3,0 g<br /> 1,9 g</td> <td>5,25 g<br /> 3,32 g</td> </tr> <tr> <td>CARBOHIDRATE<br /> <span class="d-block">Sugar</span></td> <td>25,0 g<br /> 4,3 g</td> <td>43,75 g<br /> 7,52 g</td> </tr> <tr> <td>FIBERS</td> <td>1,9 g</td> <td>3,3 g</td> </tr> <tr> <td>PROTEIN</td> <td>5,1 g</td> <td>8,92 g</td> </tr> <tr> <td>SALT</td> <td>1,0 g</td> <td>1,75 g</td> </tr> </tbody> </table>

How to cook potato gnocchi stuffed with PDO Asiago cheese and porcini mushrooms

The best way to enjoy our gnocchi stuffed with PDO Asiago cheese and porcini mushrooms is to cook them in a pan. Just cook them with the addition of 100 ml of water for each package and your favourite sauce. <br /> For advice or ideas, download our recipe book or go to the recipes section in the website.

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