Gnocchi stuffed with PDO asiago cheese and porcini mushrooms on a Parmesan cheese and porcini mushroom fondue

<ul> <li style="text-align: left"><span style="font-weight: 400">Rinse and drain the mushrooms. </span></li> <li style="text-align: left"><span style="font-weight: 400">Cook them with garlic, extra virgin olive oil and chili pepper</span></li> <li style="text-align: left"><span style="font-weight: 400">Add 100 ml water to the cooked mushrooms and bring to temperature. Pour in your bag of <a href="https://www.mammaemma.it/en/potato-gnocchi/gnocchi-stuffed-with-pdo-asiago-cheese-and-porcini-mushrooms/" target="_blank" rel="noopener">gnocchi stuffed with Asiago DOP and porcini mushrooms</a> and pan-fry for 3 minutes </span></li> <li style="text-align: left"><span style="font-weight: 400">While all the water dries, melt the parmesan cheese and place it back in a dish</span></li> <li style="text-align: left"><span style="font-weight: 400">As soon as all the water has been absorbed, plate the gnocchi together with the parmesan fondue and garnish with chives</span></li> </ul> <p><img class="alignnone wp-image-6394 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/06/idee-ricette-porcini.jpg" alt="" width="800" height="533" /></p> <p style="text-align: center">