Gluten Free Potato Gnocchi

Gluten Free Pasta Special Shapes
Pasta Garofalo - Gluten Free Potato Gnocchi
  • Cooking Time

    2 minutes

  • Weight

    400 g

  • Line

    Fresh Pasta

  • Category


Thoughts and inspirations

The history of Garofalo Gluten Free Potato Gnocchi goes hand in hand with that of potatoes, imported into Europe after the journey of Christopher Columbus.
In Naples, potato gnocchi are known as strangulaprievete, perhaps because once the Abbot Galiani, who avidly enjoyed this this type of pasta, risked being suffocated while eating too much it.
Directions: cook in salted boiling water. Once they rise to the surface, wait two minutes then season to taste.

How Garofalo Is Made

We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.

How Garofalo Is Made


Potato puree (water and potato flakes corresponding to 85% of the final product,
emulsifiers E471) soft type "00" wheat flour,
natural flavours,
rice flour,
acidity regulator: lactic acid, preservative: sorbic acid.


It may contain SOY

Nutrition facts
per 100g

  • Energy613 kJ / 144 kcal
  • Fat
    of which saturated
  • Carbohydrates
    of which sugars
    3 g
  • Proteine2,3 g
  • Sale0,73 g


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