{"id":4689678368853,"title":"Gnocchi di Patate, 500 g - 1.1 lb","handle":"gnocchi-di-patate","description":"\u003cp\u003eItalian Gnocchi Di Patate-Gnocchi di patate (potato gnocchi) This type of gnocchi is features in a lot of Northern Italian Cuisines that have an softer and more substantial texture.They are thick small amd soft dough dumplings made from semolina or wheat flour, eggs , cheese, breadcrumbs and cornmeal (CHECK DIVELLA LABELS). Their typical ridges hold the sauce well. The classis recipe is gnocchi “ alla Sorrentina” , with smoked provola cheese and homemade  tomato sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients:\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHow to cook gnocchi?\u003c\/p\u003e\n\u003cp\u003ePoach Gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.\u003c\/p\u003e\n\u003cp\u003eYou can also Simply toss them straight from the bag into a pan and fry.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eStorage: Put in cool dry place\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eServing ideas:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eYou can use a simple sauce of butter, fresh SAGE leaves, and Parmesan\u003c\/p\u003e\n\u003cp\u003e It can be served with marina sauce and meat sauce. As a main d\u003c\/p\u003e\n\u003cp\u003eIt can be served as a side dish in place of pasta or rice\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHealth Italian benefits:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eItalian potato dumplings  (Gnocchi di patate) has a high calorie, very high -carb, average-fat and high-protien content. It is a good source of iron, Vitamins B6, Vitamin C, Thiamin, Ribofflavin, Niacin and Folate .\u003c\/p\u003e\n\u003cp\u003eRecipe suggestion: Gnocchi Alla Sorrentina \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGnocchi Divella, 750 g\u003c\/li\u003e\n\u003cli\u003eDivella tomato puree, 500 g\u003c\/li\u003e\n\u003cli\u003emozzarella, 300 g\u003c\/li\u003e\n\u003cli\u003eBasil, 5 leaves\u003c\/li\u003e\n\u003cli\u003egarlic clove, 1\u003c\/li\u003e\n\u003cli\u003eEvo oil, q.b\u003c\/li\u003e\n\u003cli\u003eSalt and Pepper To Taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFirst we prepare the sauce: take a saucepan, fry the garlic with a little oil, add the Divella tomato sauce, a few leaves of basil, salt and pepper and cook for 30 minutes.\u003cbr\u003e Cook the Divella gnocchi in plenty of salted water, in a few minutes they will rise to the surface, that will be the right time to drain them using a skimmer.\u003c\/p\u003e\n\u003cp\u003eIn a bowl pour a little oil, two ladles of sauce, two ladles of gnocchi and add the chopped mozzarella, chopped basil and a ladle of sauce.\u003cbr\u003e Repeat the process with the remaining gnocchi and cover everything with the sauce, the basil and finally the mozzarella cut into small pieces.\u003c\/p\u003e\n\u003cp\u003eBake in preheated oven, at 200  C for 4-10 minutes.\u003cbr\u003e Enjoy your meal!\u003c\/p\u003e","published_at":"2020-06-04T06:49:37-06:00","created_at":"2020-06-04T06:56:28-06:00","vendor":"Divella","type":"Pasta","tags":["Gnocchi","Patate"],"price":295,"price_min":295,"price_max":295,"available":true,"price_varies":false,"compare_at_price":0,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32414885216341,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Gnocchi di Patate, 500 g - 1.1 lb","public_title":null,"options":["Default Title"],"price":295,"weight":499,"compare_at_price":0,"inventory_management":"shopify","barcode":"08005121216011","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/GnocchidipatateDivella.jpg?v=1600280249","\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1451933346_gnocchi_pasta_8cffff93-67ba-4e65-84a3-45efdff48f47.jpg?v=1600280246"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/GnocchidipatateDivella.jpg?v=1600280249","options":["Title"],"media":[{"alt":"gnocchi di patate","id":7071303139413,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/GnocchidipatateDivella.jpg?v=1600280249"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/GnocchidipatateDivella.jpg?v=1600280249","width":1000},{"alt":"gnocchi dipatate","id":7104951681109,"position":2,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1451933346_gnocchi_pasta_8cffff93-67ba-4e65-84a3-45efdff48f47.jpg?v=1600280246"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1451933346_gnocchi_pasta_8cffff93-67ba-4e65-84a3-45efdff48f47.jpg?v=1600280246","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eItalian Gnocchi Di Patate-Gnocchi di patate (potato gnocchi) This type of gnocchi is features in a lot of Northern Italian Cuisines that have an softer and more substantial texture.They are thick small amd soft dough dumplings made from semolina or wheat flour, eggs , cheese, breadcrumbs and cornmeal (CHECK DIVELLA LABELS). Their typical ridges hold the sauce well. The classis recipe is gnocchi “ alla Sorrentina” , with smoked provola cheese and homemade  tomato sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients:\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHow to cook gnocchi?\u003c\/p\u003e\n\u003cp\u003ePoach Gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.\u003c\/p\u003e\n\u003cp\u003eYou can also Simply toss them straight from the bag into a pan and fry.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eStorage: Put in cool dry place\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eServing ideas:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eYou can use a simple sauce of butter, fresh SAGE leaves, and Parmesan\u003c\/p\u003e\n\u003cp\u003e It can be served with marina sauce and meat sauce. As a main d\u003c\/p\u003e\n\u003cp\u003eIt can be served as a side dish in place of pasta or rice\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHealth Italian benefits:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eItalian potato dumplings  (Gnocchi di patate) has a high calorie, very high -carb, average-fat and high-protien content. It is a good source of iron, Vitamins B6, Vitamin C, Thiamin, Ribofflavin, Niacin and Folate .\u003c\/p\u003e\n\u003cp\u003eRecipe suggestion: Gnocchi Alla Sorrentina \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGnocchi Divella, 750 g\u003c\/li\u003e\n\u003cli\u003eDivella tomato puree, 500 g\u003c\/li\u003e\n\u003cli\u003emozzarella, 300 g\u003c\/li\u003e\n\u003cli\u003eBasil, 5 leaves\u003c\/li\u003e\n\u003cli\u003egarlic clove, 1\u003c\/li\u003e\n\u003cli\u003eEvo oil, q.b\u003c\/li\u003e\n\u003cli\u003eSalt and Pepper To Taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFirst we prepare the sauce: take a saucepan, fry the garlic with a little oil, add the Divella tomato sauce, a few leaves of basil, salt and pepper and cook for 30 minutes.\u003cbr\u003e Cook the Divella gnocchi in plenty of salted water, in a few minutes they will rise to the surface, that will be the right time to drain them using a skimmer.\u003c\/p\u003e\n\u003cp\u003eIn a bowl pour a little oil, two ladles of sauce, two ladles of gnocchi and add the chopped mozzarella, chopped basil and a ladle of sauce.\u003cbr\u003e Repeat the process with the remaining gnocchi and cover everything with the sauce, the basil and finally the mozzarella cut into small pieces.\u003c\/p\u003e\n\u003cp\u003eBake in preheated oven, at 200  C for 4-10 minutes.\u003cbr\u003e Enjoy your meal!\u003c\/p\u003e"}

Gnocchi di Patate, 500 g - 1.1 lb

Product Description

Italian Gnocchi Di Patate-Gnocchi di patate (potato gnocchi) This type of gnocchi is features in a lot of Northern Italian Cuisines that have an softer and more substantial texture.They are thick small amd soft dough dumplings made from semolina or wheat flour, eggs , cheese, breadcrumbs and cornmeal (CHECK DIVELLA LABELS). Their typical ridges hold the sauce well. The classis recipe is gnocchi “ alla Sorrentina” , with smoked provola cheese and homemade  tomato sauce.

Ingredients:

How to cook gnocchi?

Poach Gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

You can also Simply toss them straight from the bag into a pan and fry.

 

Storage: Put in cool dry place

Serving ideas:

You can use a simple sauce of butter, fresh SAGE leaves, and Parmesan

 It can be served with marina sauce and meat sauce. As a main d

It can be served as a side dish in place of pasta or rice

Health Italian benefits:

Italian potato dumplings  (Gnocchi di patate) has a high calorie, very high -carb, average-fat and high-protien content. It is a good source of iron, Vitamins B6, Vitamin C, Thiamin, Ribofflavin, Niacin and Folate .

Recipe suggestion: Gnocchi Alla Sorrentina 

Ingredients:

  • Gnocchi Divella, 750 g
  • Divella tomato puree, 500 g
  • mozzarella, 300 g
  • Basil, 5 leaves
  • garlic clove, 1
  • Evo oil, q.b
  • Salt and Pepper To Taste.

First we prepare the sauce: take a saucepan, fry the garlic with a little oil, add the Divella tomato sauce, a few leaves of basil, salt and pepper and cook for 30 minutes.
Cook the Divella gnocchi in plenty of salted water, in a few minutes they will rise to the surface, that will be the right time to drain them using a skimmer.

In a bowl pour a little oil, two ladles of sauce, two ladles of gnocchi and add the chopped mozzarella, chopped basil and a ladle of sauce.
Repeat the process with the remaining gnocchi and cover everything with the sauce, the basil and finally the mozzarella cut into small pieces.

Bake in preheated oven, at 200  C for 4-10 minutes.
Enjoy your meal!

$2.95
Maximum quantity available reached.

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