Italian Chef’s potato and ricotta gnocchi is distinguished by its soft, fluffy texture. It’s made traditionally using an old family recipe and can be used and added to in different ways. Just remember to cook it- for three minutes, or when the gnocchi rise’s up – by putting it straight from the freezer into boiling water. Never let your Gnocchi defrost or it will seem like re-cooking potatoes.
Ingredients: Potato (55.9%), ricotta (14%), semolina flour (11%), white flour (11%), whole eggs (7%), salt, nutmeg, black pepper. No wheat. No soy. No added preservatives.
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