Potato Gnocchi per kg

We are happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly
pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and
dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely
with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked.

Preparation and storage notes

STORE IN THE FRIDGE OR YOU CAN FREEZE (do not defrost if frozen, cook directly from frozen,
stirring to separate the gnocchi so they don't clump together) Bring a pot of salted water to a
rolling boil, ease the gnocchi into the water and cook until they float (2-3 mins) before straining.

You can lightly pan-fry gnocchi in butter or oil once cooked.

Allergies - Gluten, Wheat, Egg.
Ingredients

Royal blue potato, Flour, Egg, Salt, Nutmeg.

Size- 2-4 people serve 

FRESHLY FROZEN