DeLallo Pasta Gnocchi Potato Gluten Free Box - 12 Oz
Nutrition Facts

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
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 3%
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 Non-GMO. Dedicated gluten-free facility. Certified by the Italian Ministry of Health. Made in Italy.


Product Attributes
Gluten Free
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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