In Italy, gathering mushrooms – andar per funghi – is common practice due in no small part to the favourable geographical conditions. The Alps and Apennine mountains are flourishing grounds for the most popular mushrooms. Indeed, when mushroom season arrives, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors.

They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and Veneto. The 16th century Italian naturalist Costanzo Felici once described the mushroom as ‘a very eccentric and dangerous food, better kept away from the table than dished up on it’. The Roman Emperor, Claudius was, after all, said to have been poisoned by this fungus – either through criminal intent, or by sheer accident – by his fourth wife Agrippina. Local cooks used rustic, wooden tools to shape their gnocchi, giving them a distinctive shape and form that we, to this day, draw inspiration from.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

METHOD

Melt a knob of butter in a non-stick pan or heat a tablespoon of oil.
Add the gnocchi and fry over medium heat, turning from time to time.
Fry the gnocchi for at least 2 minutes until crisp and golden.
Whilst the gnocchi cooks, put the sauce in a pan and add 4-5 Tbsp (60-75ml) water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming.
Once cooked, transfer the gnocchi to the sauce. Toss gently to coat and cook for 1 further minute.
Sprinkle over the cheese. Serve immediately.

Whilst we recommend frying gnocchi, alternatively you can boil in for 2 minutes in salted boiling water. Buon appetito!

INGREDIENTS

Allergens in BOLD & CAPITALISED:

Gnocchi (51.5%) (Water, Potato Starch (74%), Maize Starch, WHEAT flour, Salt, EGG Powder, MILK Powder, Preservative (SULPHITES): E223, Antioxidant : E304, Acidity Corrector: E330, Emulsifier: E471, Stabilizer: E450i), Mushroom Ragu (46.4%) (Cream (MILK), Mushrooms (41%) (Oyster, Nameko, Shiitake, Slippery Jack, Porcini), White Wine (SULPHITES), Onion, Garlic, Sunflower Oil, Olive Oil, Parsley, Brown Miso Paste (Whole SOYBEANS, Cultured Brown Rice, Sea Salt, Water), Salt, Corn Starch, Thyme, Black Pepper, Bay Leaf), Italian Grated Cheese (MILK, Salt, Rennet, Preservative: EGG Lysozyme).

Net weight: 388g

ALLERGENS

For allergens, including cereals containing gluten, see ingredients in bold.
In addition to the recipe- specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintained safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

NUTRITION

Calories per serving: 671 Kcal

An adult needs around 2000kcal per day

Following nutritional information is per 100g:

RECIPE CARD

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2024-05-06

Gnocchi with mushroom sauce (new!)