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Gnocchi, Pumpkin & Sage
$10.00
12 oz
La Pasta (WA)
When the sweater weather rolls around it’s time to indulge in this pumpkin
goodness!
Unbleached White Flour, Dehydrated Potato Flakes, Potato Starch, Egg, Ricotta, Parmesan, Pumpkin Puree, Amaretti Biscuits, Sage, and Salt.
goodness!
Unbleached White Flour, Dehydrated Potato Flakes, Potato Starch, Egg, Ricotta, Parmesan, Pumpkin Puree, Amaretti Biscuits, Sage, and Salt.
Keep frozen
Boil heavily salted water with a teaspoon of olive oil. Fan noodles into boiling water. Boil until desired chewiness: ~3 minutes after water begins to boil again for a toothy/chewy pasta or closer to 6-8 minutes for a more pilowy pasta (as maker Alessandro & PCH owner Chris enjoy).
As this is fresh pasta, you can't get an al dente texture because the al dente "crunch" comes from the center of the pasta still be dehydrated.
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