Potato Gnocchi
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 -

Gluten, Wheat, Egg.


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.

Goes well with
  • Ragù alla Bolognese
    Ragù alla Bolognese
  • Salsa al Pomodoro
    Salsa al Pomodoro