Delallo Gnocchi, Gluten Free, Mini

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Delallo Gnocchi, Gluten Free, Mini
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Cooking instructions

Cooking Preparation: 1. Bring 4 quarts of water to a rolling boil. 2. Before pasta, add approximately 1 tbsp salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil cover with lid. 5. Cook for 2 minutes, until al dente and all gnocchi float to the top. 6. Drain (never rinse) and immediately toss with desired sauce in a saucepan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve. Dress Your Pasta: Brown butter & fresh sage sauce. Sun-dried tomato pesto with shaved asiago. Lemony cream sauce with spinach & peas. Butternut squash, balsamic & pine nuts. Wild Mushrooms & shallots.

Ingredients

Rehydrated Potatoes 85% (Water, Potato Flakes), Rice Flour, Potato Starch, Salt, Lactic Acid, Sorbic Acid (Added as a Preservative).

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