Description
Farabella
Gnocchi
Buckwheat potato gnocchi and gluten free.Ingredients
Rehydrated potato flakes (80%); buckwheat flour (15%); rice flour; potato starch; salt; acidity regulator: lactic acid; preservative: sorbic acid.
Contains: E223 (sulphites).
How to use
Use a large pot with plenty of water: no less than 3 litres of water for 500 g of gnocchi. When it boils, add about 5 g of coarse salt per litre of water and lower the gnocchi. Mix them gently for a moment to prevent them from sticking together. on the bottom of the pan. They are cooked in a maximum of 2 minutes and, in any case, as soon as they return to floating in the water.
Nutritional characteristics
| per 100 g | |
| Calories | 173 kcal |
| Fats of which saturated |
0.5 g 0.1 g |
| Carbohydrates of which sugars |
36 g 1 g |
| Fibers | 4 g |
| Proteins | 4.1 g |
| Salt | 1 g |
Format
500g pack.
Code 392
