Water, Semolina, Potato Flakes (Potatoes, Mono and Diglycerides of Fatty Acids, Diphosphate, Citric Acid, Ascorbyl Palmitate and Ascorbic Acid), Modified Starch, 2% or Less of Salt, Citric Acid, Sorbic Acid, Rice Flour.
Cook thoroughly. Skillet Preparation (Recommended): Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Melt 2 tbsp of butter in a large skillet (11 inches in diameter). 2. Add Gnocchi. Cook on high, stirring frequently for about 5 minutes. Continuously spread Gnocchi evenly in the pan for crisp texture on both sides. Add 1 minute for crispier texture. 3. Remove pan from heat and serve. Try with freshly grated cheese or just a pinch of salt. Boil Preparation (for Softer Bite): 1. Heat 6 quarts of water to boiling. Add a pinch of salt. 2. Put gnocchi in boiling water. Cook until gnocchi floats (2-3 minutes). 3. Remove and drain. Serving Ideas: Skillet gnocchi is perfect for any occasion! Main Dish: Pair with your favorite Giovanni Rana refrigerated sauce and top with grated cheese. Side Dish: Toss with olive oil and grated cheese or add vegetables. Appetizer: Serve with Giovanni Rana basil pesto and marinara sauces for dipping. Keep refrigerated. Product fresh frozen. Thawed and dated for freshness. Use by date on front of pack. After opening, use within 3 days.