500 grams of bright & colourful parcels of gluten free gnocchi, in various falvours : Ricotta & almond flour | Roast sweet potato | Beetroot & red potato | Turmeric & cauliflower.
SWEET POTATO : Roasted sweet potatoes, almond flour, buckwheat flour, tapioca flour, sea salt.
TURMERIC : Roasted cauliflower, turmeric powder, EVOO, almond flour, buckwheat flour, tapioca flour, sea salt.
BEETROOT : Roasted beetroot, red potatoes, almond flour, buckwheat flour, tapioca flour, sea salt.
RICOTTA : Fresh ricotta and pecorino cheese, EVOO, sea salt with free range eggs, almond, buckwheat, tapioca flour.
These little parcels are prepared fresh, but to ensure the best consistency they are transported frozen. It's even more important that they are cooked frozen. Pay attention now, the next couple of steps are important to ensure your gnocchi is delicious so as to avoid ending up with a stodgy mess on your hands.
Don't overload the pot & ensure the water is boiling on a gentle simmer. Very importantly, don't overcook! Once the first of the gnocchi start floating to the surface take off the heat & drain straight away. We'd then recommend flashing then in a pan with butter or olive oil.