Gluten-free Gnocchi

Full Ingredients

DECECCO -Mugnai dal 1831- POTATO GNOCCHI WITH FRESH POTATOES AND CORN FLOUR Ingredients: mashed potatoes 75% (fresh potatoes equal to 27% of the finished product, water, potato starch equal to 13.5% of the finished product, dried potato flakes equal to 8% of the finished product), corn flour, cornstarch, rice flour, salt, pH control agent: lactic acid, preservative: potassium sorbate. Cooking Instructions: pour the potato gnocchi directly from the pack into a pot containing well salted boiling water. Strain as soon as they float to the top, season with your favourite sauce and sprinkle with grated parmesan cheese. COOKING TIME: 2 MIN. FRESH POTATO GNOCCHI PRIMAVERA Ingredients for 4 servings: 500 g De Cecco potato gnocchi 1 small zucchini-1 carrot-1 rib celery-1 onion - 1 sprig rosemary-200 g Tomato pulp-Parmesan cheese- 4 tbsp De Cecco Olive Oil-salt-pepper. Preparation: Peel and finely slice the onion and saute for 2-3 minutes in a skillet with 4 tbsp olive oil. Peel and wash the remaining vegetables, dice them and add them to the onion together with the rosemary. Cook over a high heat for about ten minutes, add salt, pepper and the tomato cook for a further ten pulp. Cover and Nutrition Facts minutes over a low heat. In the meantime cook the gnocchi in plenty of boiling salted water, remove them as they rise to the surface and add them to the vegetable sauce 1 cup (125g) dry after removing the rosemary. Toss and 4 servings per container Serving size