Mamma Emma’s Potato Gnocchi stuffed with Asiago DOP cheese and Porcini mushrooms are full of flavor thanks to the taste of these two extraordinary ingredients!

Ready in just 3 minutes! The best way to enjoy this delicious stuffed gnocchi is to cook them in a pan with the addition of 3.38oz of water and a butter sauce.

Master Srl was founded in 1992 by Adriano Bianco and Giovanni Favretto who have combined their engineering knowledge with their love for good food. The Mamma Emma line was launched in 2013 as a food manufacturing line producing fresh gnocchi.

The Mamma emma potato gnocchi are prepared with top quality ingredients in a production cycle that uses only fresh and natural raw materials to enhance the artisanal quality of the final product.

Ingredients: Pasta Ingredients: Steamed Potatoes 71%, type “0” Wheat Flour, Eggs, Salt, Sunflower Oil.

Stuffing Ingredients: Asiago DOP 38%, Ricotta Cheese Spread, Porcini Mushrooms 21%, Potato Starch, Concentrated extract of Porcini mushrooms.

Directions: Cook them in a pan with 3.38oz, 100 ml, of water for each package and the desired sauce to a pan and stir until the sauce thickens.

Steamed Potatoes (59%), Wheat Flour, Asiago Cheese (5%) (milk, Salt, Rennet), Spreadable Ricotta Cheese [ricotta (98%) (milk Whey, Milk Cream, Salt), Whey Protein Concentrate, Lactic Ferments], Potato Starch, Porcini Mushrooms (3%) (boletus Edulis), Eggs (2.2%), Salt, Concentrated Extract Of Porcini Mushrooms, Sunflower Oil.

Pan Fry: Cooking Suggestion: In pan: Pour the gnocchi directly from the package to the pan (high/medium heat) with your favorite sauce, adding half a cup of water (3.4 fl oz). Gently stir for about 3 minutes.

Keep refrigerate at max +4 degrees C (+39,2 degrees F). Once opened keep refrigerate and use within three days. Packed in modified atmosphere.

Use by: see the date printed on the back of pack.