DeLallo Pasta Gnocchi Potato Gluten Free Box - 12 Oz
Serving Size: 1cup
Servings Per Container: about 2
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0g||0%|
|Sodium||Amount Per serving 760mg||32%|
|Total Carbohydrate||Amount Per serving 58g||19%|
|Dietary Fiber||Amount Per serving 2g||8%|
|Sugars||Amount Per serving 1g|
|Protein||Amount Per serving 4g|
Rehydrated Potatoes (85%) (Water, Potato Flakes), Rice Flour, Potato Starch, Salt, Lactic Acid, Sorbic Acid (Added as a Preservative).
Gnocchi, Gluten Free
Since 1950. Made with 85% potato & rice flour. Cook 2 min. Gluten free. Wheat free. DeLallo Gluten-Free Gnocchi are made in Abruzzo, Italy, to bring the beloved taste and texture of authentic Italian pasta to your favorite gluten-free recipes. Expertly crafted in a dedicated gluten-free facility, our authentic Italian gnocchi boast only the finest all-natural ingredietns and generations of pasta-making experience. With over 85% potato in each bite, these light and pillowy potato dumplings make it easy to share the meals you love with everyone at the table. For full recipes and cooking tips visit www.delallo.com. Non-GMO. www.delallo.com. Dedicated gluten-free facility. Certified by the Italian Ministry of Health. Made in Italy.
Warning Contains: Contains sulfites.
Directions Cooking Preparation: 1. Bring 4 quarts of water to a rolling boil. 2. Before pasta, add approx. 1 tbsp. salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil, cover with lid. 5. Cook for 2 minutes, until al dente and all gnocchi float to the top. 6. Drain (never rinse) and immediately toss with desired sauce in a saucepan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve. Dress Your Pasta: brown butter & fresh sage sauce; sun-dried tomato pesto with shaved asiago; lemony cream sauce with spinach & peas; butternut squash, balsamic & pine nuts; wild mushrooms & shallots.
About the Producer George DeLallo
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