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

    <p> <H4>HOW TO MAKE THE SAUCE</H4><br /> In a non-stick skillet, place the diced bacon, or lardons, and cook until crispy. Set a few aside for the final topping.<br />  <br /> <H4>HOW TO MAKE THE GNOCCHI</H4><br /> 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.</p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/timo.jpg" alt="timo" width="800" height="533" /></p>
    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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