Potato Gnocchi
We're 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. FRESHLY FROZEN
Allergens -
Ingredients
Royal blue potato, Flour, Egg, Salt, Nutmeg.
Preparation and storage notes
STORE IN THE FRIDGE. 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.
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Ragù alla BologneseSmall $20.00 500 GramsLarge $38.00 1000 GramsThis is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.
Ingredients Beef mince, Pork mince, Celery, Carrot, Onion, Garlic, Thyme, Rosemary, Sage, Tomato paste, Flour, Salt, Pepper, Olive oil, Red wine, Cinnamon, Anise star. Allergens present Gluten. -
Salsa al PomodoroSmall $15.00 500 GramsLarge $28.00 1000 GramsSimple is best when it comes to Italian food and it doesn’t come simpler or better than our rich napoli, with the natural sweetness of tomatoes, onions and a touch of garlic and basil. It’s great with any of our pastas.
Ingredients Tomato, Olive oil, Garlic, Onion, Salt.