Gluten Free Potato Gnocchi
Gnocchi and Chicche Gnocchi
Composed of 98% potatoes, Garofalo Gluten Free Potato Gnocchi are specifically formulated for coeliacs and the gluten intolerant.
They cook quickly and are a type of pasta rich in taste, perfect with fast sauces and more elaborate recipes, for a first-rate culinary experience.
- Cooking Time
2 minutes
- Weight
400 g
- Line
Fresh Pasta
- Category
Gnocchi
- Thickness
1,05 mm
Thoughts and Inspirations
The history of Garofalo Gluten Free Potato Gnocchi goes hand in hand with that of potatoes, imported into Europe after the journey of Christopher Columbus.
In Naples, potato gnocchi are known as strangulaprievete, perhaps because once the Abbot Galiani, who avidly enjoyed this this type of pasta,
risked being suffocated while eating too much it.
Directions:
cook in salted boiling water.
Once they rise to the surface, wait two minutes then season to taste.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Ingredients
Potato puree (water, potato flakes and potato starch corresponding to 98% potatoes), salt, natural flavourings, 1% rice flour. Acidity regulator: E575. Preservative: E200.
Allergens
It may contain SOY and MUSTARD
Nutrition facts
per 100g
- Energy613 kJ / 144 kcal
- Fat
of which saturated0,5g
0,2g - Carbohydrates
of which sugars 32g
3 g - Protein2,3 g
- Salt0,73 g
