Mamma Emma's patented production process and inventive equipment preserve artisanal gnocchi recipes and methods from steam-cooking and peeling the potatoes, sieving, mixing potato with fresh eggs, type "0" wheat flour, and salt. It's their dedication to quality and faithful tradition that's allowed Mamma Emma to deliver award-winning gnocchi for people to enjoy all over the globe.
To prepare Mamma Emma fresh potato gnocchi, sautee in a shallow pan for 3 minutes.
About Mamma Emma Gnocchi
Mamma Emma Gnocchi got its start as a sister company of Master, an Italian gnocchi company started by Adriano Bianco and Giovanni Favretto in 1992 in Treviso, Italy.Adriano and Giovanni came together to implement the process and in-house machinery that is used to produce Mamma Emma gnocchi today.
Mamma Emma is committed to environmentally sustainable practices and reducing their carbon footprint. In collaboration with Dolomiti Energia, Mamma Emma's production plant is powered through clean, hydroelectric power. As a result, the company was able to prevent over 5,970 tons of CO2 emissions within the last several years.
How to Prepare Mamma Emma Potato Gnocchi
1. Prepare a simple sauce
Simply heat olive oil, butter, or your favorite Italian pasta sauce in a skillet over medium-high heat.
2. Add the Mamma Emma Potato Gnocchi
Once your cooking liquid is hot enough, gently pour in your package of fresh gnocchi.
3. Sautee for 3 minutes
Gently stir to combine gnocchi with your cooking liquid or sauce. If your sauce gets soaked up too much, add a bit of water to the pan to allow gnocchi to finish softening. Serve and enjoy!