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Salt Meats Cheese

Gnocchi Al Funghi

Regular price
$24.00
Regular price
Sale price
$24.00

A creamy mix of fluffy potato gnocchi, flavoured with porcini mushroom and truffle, sauteed mushrooms, sharp pecorino and crispy sage

Dietary Information

Ingredients:

240g Potato Gnocchi, 20g Truffle Paste, 70g Cream, 20g Porcini Mushroom Paste, 10g Shaved Pecorino, 80g White Mushrooms, Olive oil, Salt, Pepper, 20g Sage, 30g Butter

Contains: Eggs, milk, gluten

General Warning:
Meals are prepared in a kitchen that contains fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Although best practises are used in preparing the meal, the meal may contain traces of these allergens.

While reasonable efforts have been made to ensure the accuracy of this information at the time of publication, there is no guarantee that this information is accurate and complete and the information above is subject to change without prior notice.

Storage

Meal stored in freezer will last up to 3 months in the freezer.
If storing in the refrigerator (-5℃ or below), meal should be consumed within 48 hours.
Meal should not be refrozen after defrosting

Preparation

Defrosting instructions:
1. Recommended: Place meal in refrigerator for 24 Hours to defrost meal
2. Microwave Option: heat the meal in the microwave for 3.5 minutes on high until the meal is heated through. Let meal stand for 1 minute, stir meal, heat for a further 45 seconds.

Heating Instructions:
1. Once meal is defrosted, heat the meal in the microwave for 2 minutes on high until meal is heated through.
2. Let meal stand for 1 minute, stir meal, heat for a further 45 seconds.

Please check the QR Code on the meal for heating and plating instructions.

Delivery Information

ChefPrep currently delivers to suburbs located in the Sydney Metropolitan region between 9am - 6pm every Monday, Wednesday and Friday. 

Free delivery on orders over $100

Check out our Delivery Page to confirm suburbs and for information on order cut off times and the delivery process.