Gluten Free Potato Gnocchi
Composed of 98% potatoes, Garofalo Gluten Free Potato Gnocchi are specifically formulated for coeliacs and the gluten intolerant.
They cook quickly and are a type of pasta rich in taste, perfect with fast sauces and more elaborate recipes, for a first-rate culinary experience.
- Cooking Time
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.
Potato puree (water and potato flakes corresponding to 85% of the final product,
emulsifiers E471) soft type "00" wheat flour,
acidity regulator: lactic acid, preservative: sorbic acid.
May contain traces of soy
- Energy613 kJ / 144 kcal
of which saturated0,5g
of which sugars 32g
- Proteine2,3 g
- Sale0,73 g