Gnocchetti with Four Cheeses and Mushrooms

Name: Gnocchetti with Four Cheeses and Mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Italia
Ingredients: 600 g Potato gnocchetti (pre-made); 100 g Parmigiano Reggiano from Frisona Cow 12 months; 80 g Cow's milk blue cheese; 80 g Fontina Valdostana DOP; 80 g Mixed Rustic Sweet Cheese; 150 g Fresh mixed mushrooms (champignon, porcini, etc.); 120 mL Cream; 100 mL Milk; 20 g Butter; 10 g Fresh parsley; to taste Salt and black pepper

@vandelli-formaggi

Category: First courses

A creamy and irresistible first course: pre-made potato gnocchetti wrapped in a velvety four-cheese sauce, enriched with sautéed mushrooms and a sprinkle of Parmigiano Reggiano from Frisona Cow 12 months. Ready in just a few minutes, but with all the flavor of artisanal tradition.

Difficulty: Easy

Cooking time: 12 minCooking: 12 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Potato gnocchetti (pre-made)600g
Parmigiano reggiano from frisona cow 12 months100g
Cow's milk blue cheese80g
Fontina valdostana dop80g
Mixed rustic sweet cheese80g
Fresh mixed mushrooms (champignon, porcini, etc.)150g
Cream120mL
Milk100mL
Butter20g
Fresh parsley10g
Salt and black pepperto taste

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

Cow's Milk Blue Cheese (approx. 3 KG)

1 product

€ 102.00

Fontina Valdostana DOP (WHOLE FORM 8.5 KG approx.)

1 product

€ 224.00

Sweet Rustic Mixed Cheese (WHOLE FORM 1.4 KG approx.)

1 product

€ 26.00

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Clean and slice the mushrooms. Sauté them in a pan with butter, a pinch of salt, and pepper for 5-6 minutes until golden. Set aside.
STEP 2 OF 7
In a small pot, combine cream and milk, and bring almost to a boil over low heat.
STEP 3 OF 7
Add Fontina, blue cheese, Mixed Rustic Sweet Cheese, and half of the Parmigiano.
STEP 4 OF 7
Stir gently until the cheeses are melted and the sauce is smooth and creamy. Adjust salt and pepper.
STEP 5 OF 7
Bring a large pot of salted water to a boil. Add the gnocchetti and cook until they float to the surface (2-3 minutes). Drain immediately.
STEP 6 OF 7
Pour the hot gnocchetti into the cheese sauce. Add the sautéed mushrooms and mix well.
STEP 7 OF 7
Serve the gnocchetti on plates, sprinkle with the remaining Parmigiano, fresh parsley, and, if desired, some extra cheese shavings.

General Information

Storage notes

In the refrigerator for up to 1 day, in an airtight container. Reheat with a drop of milk to restore creaminess.

Origin

Italia, Valle d'Aosta

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	160.26
Carbohydrates (g)	9.22
of which Sugars (g)	1.31
Fat (g)	10.19
of which Saturates (g)	6.03
Protein (g)	8
Fiber (g)	1.04
Sale (g)	0.21

Proteins
8g·28%
Carbohydrates
9.22g·32%
Fats
10.19g·36%
Fibers
1.04g·4%