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Gnocchi, Spring Tricolor


12 oz

La Pasta (WA)

Mixed purple sweet potato, roasted bell pepper and spinach potato gnocchi!

Ingredients: Unbleached White Flour (Wheat, Malted Barley Flour, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Dehydrated Potato Flakes (Potato, Citric Acid), Baked Russet Potato, Ricotta Cheese (whey, cream, vinegar, salt), Parmesan Cheese (pasteurized partly skimmed cow’s milk, cheese culture, salt, and enzymes aged over 150 days), Potato Starch, Roasted Bell Pepper, Spinach, Purple Sweet Potato, Egg, Water.

Serving suggestions: Great with red sauces, ground meats, pesto, or browned butter and/or topped with parmesan.

Cooking instructions: Cook at least 1 minute in salted boiling water. Continue boiling until gnocchi are floating and have reached desired texture.

Contains: Eggs, Dairy and Gluten

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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