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Alessi Gnocchi, Potato
Alessi Gnocchi, Potato
16 oz100% satisfaction guarantee
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About
Details
Italian potato dumplings. The evolution of gnocchi is quite an interesting one. It is believed that gnocchi, which in Italian translates as lumps, were the first type of pasta to be eaten by Italians. Theory has it that bits of a dough made of flour and water were pinched off and shaped with the tines of a fork and then dropped into boiling water. These small, tasty dumplings cooked quickly and their texture allowed sauces to readily adhere. With the introduction of the potato from the New World, Italians exchanged wheat flour for potato flour which resulted in an even lighter, more delicate gnocchi. Taste for yourself whether authentic Alessi Potato Gnocchi confirm the wisdom of the Italians, who we believe made a good idea even better. www.alessifoods.com.
Ingredients
Rehydrated Potatoes 80% [water, Potato Flakes (potatoes, Emulsifier: Mono- And Di-glycerides Of Fatty Acids, Flavorings)], Wheat Flour, Potato Starch, Salt, Rice Meal, Preservative: Potassium Sorbate, Acidity Regulator: Lactic Acid, Natural Flavourings.
Directions
Cooking: Remove product from plastic pouch and pour into 4 quarts salted, rapidly boiling water. Boil for 2-3 minutes or until gnocchi float to the top. Strain in colander and serve with tomato sauce, meat sauce, cream sauce or pesto. Sprinkle with grated Parmesan cheese. Serve and enjoy.
Warnings
Contains gluten. May contains traces of milk and eggs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 600mg26%
- Total Carbohydrate 39g14%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 4g
Details
Italian potato dumplings. The evolution of gnocchi is quite an interesting one. It is believed that gnocchi, which in Italian translates as lumps, were the first type of pasta to be eaten by Italians. Theory has it that bits of a dough made of flour and water were pinched off and shaped with the tines of a fork and then dropped into boiling water. These small, tasty dumplings cooked quickly and their texture allowed sauces to readily adhere. With the introduction of the potato from the New World, Italians exchanged wheat flour for potato flour which resulted in an even lighter, more delicate gnocchi. Taste for yourself whether authentic Alessi Potato Gnocchi confirm the wisdom of the Italians, who we believe made a good idea even better. www.alessifoods.com.
Ingredients
Rehydrated Potatoes 80% [water, Potato Flakes (potatoes, Emulsifier: Mono- And Di-glycerides Of Fatty Acids, Flavorings)], Wheat Flour, Potato Starch, Salt, Rice Meal, Preservative: Potassium Sorbate, Acidity Regulator: Lactic Acid, Natural Flavourings.
Directions
Cooking: Remove product from plastic pouch and pour into 4 quarts salted, rapidly boiling water. Boil for 2-3 minutes or until gnocchi float to the top. Strain in colander and serve with tomato sauce, meat sauce, cream sauce or pesto. Sprinkle with grated Parmesan cheese. Serve and enjoy.
Warnings
Contains gluten. May contains traces of milk and eggs.
Common questions
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