Gnocchi ripieni ai funghi porcini

304 gnocchi-potato dumplings with porcini mushroom filling ingredients 80% potato dumplings (98% potato purée [water, potato flakes, potato starch], salt, natural flavourings, rice flour, preservative: sorbic acid), 20% porcini mushroom filling (65% ricotta cheese (milk) (contains acidity regulator: lactic acid), cheese preparation [edam and cheddar cheese (milk), water, butter (milk), milk protein, gorgonzola p,d,o, cheese (milk), acidity regulator: citric acid, salt, potato starch, flavourings], 8% porcini mushroom crème [71% porcini mushrooms, sunflower oil, water, onion, modified maize starch, parsley, salt, sugar, stock (salt, yeast extract, sugar, sunflower oil, onion, spices, spice extracts), flavourings, antioxidant: ascorbic acid, garlic, spices], potato flakes, salt, flavouring, preservative: sorbic acid)- allergy advice for allergens, see ingredients in bold, cooking instructions the following are guidelines only, some appliances may vary, hob: bring a saucepan of lightly salted water to the boil, add the gnocchi, reduce the heat and simmer until they float to the surface, as soon as they float to the surface, allow to simmer for a further 3 minutes, drain well, serve with a little butter and grated parmesan cheese if desired, fry: gently heat 300ml water (alternatively 2 tbsp extra virgin olive oil or a sauce), a pinch of salt and a nut-sized knob of butter in a pan, add the gnocchi and heat over a high temperature for 5 minutes, until the water is absorbed, sprinkle with grated cheese, ensure food is piping hot and cooked throughout before serving, do not reheat, storage instructions keep refrigerated