Homemade mini potato gnocchi
So tiny but full of flavor. Homemade chicche are a typical dish of the Italian gastronomy. These are known to such an extent that they become one of the symbols of Italian cuisine in the world.
The right choice of ingredients and a slow preparation are essential to prepare excellent potato gnocchi. Let yourself be conquered by the delicate flavor of potato, try the unmistakable lightness of our potato gnocchi!
Ingredients
Potato flakes 80% (water, dehydrated potato flakes), 00 soft WHEAT flour 100% Tuscan, potato starch, natural flavor, salt, acidity regulator: E 330, preservative: E 200. May contain traces of: Soy, Mustard.
Cooking method
FIRST COURSE
IN A POT 1’/1’30”
Put a pot with plenty of salted water on the cooker. Once it boils, add the gnocchi. As soon as the gnocchi float, drain them and add your sauce of choice.
IN A PAN 2’/3′
Prepare a slightly liquid sauce and add the gnocchi directly from the package, cook over a high heat for a few minutes stirring gently until the sauce has thickened properly.
IN THE MICROWAVE 3’/5′
Put the gnocchi in a bowl and discard the package. Microwave them for 1′ to 3′ at 800 watts. When ready, stir in a sauce of your choice and microwave them for 1’30” more.
LO GNOCCO-APERITIF
IN THE AIR FRYER 12′
Put the gnocchi in the air fryer and cook for 12’at 180 watts. Sprinkle with salt and serve with some dip sauces.
IN THE OVEN 15’/20′
Heat the oven to 200° and bake the gnocchi until golden brown.
DEEP-FRYING 10′
Pour plenty of oil into a frying pan and heat it to a medium temperature. Add the gnocchi and deep-fry until golden brown.
Nutritional Facts
| for 100gr | ||
|---|---|---|
| Energy | Kj / Kcal | 532 / 127 |
| Fat | gr | 0 |
| of which saturated fat | gr | 0 |
| Carbohydrates | gr | 29 |
| of which sugars | gr | 0,6 |
| Fibres | gr | 1 |
| Protein | gr | 2.8 |
| Salt | gr | 1.3 |
