Farabella
gnocchi

Buckwheat and gluten-free potato gnocchi.

Ingrediants
Rehydrated flaked potatoes (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: not less than 3 liters of water for 500 g of gnocchi. When boiling high, add about 5 g of coarse salt per liter of water and add the gnocchi. Mix them gently for a moment to prevent them from sticking to the bottom of the pot. They are cooked in a maximum of 2 minutes and, in any case, as soon as they come back to float in the water.

Nutritional characteristics
173 kcal 4.1 g

	per 100 g
Calories
Fat of cuisaturi	0.5 g 0.1 g
Carbohydrates of which sugars	36 g 1g
Fibers	4 g
Proteins
salt	1 g

Format
500 g pack.

Code 392