Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. In a large sauce pan add 2 litres of salted water.
2. Bring the water to a gentle boil and put in the Gnocchi.
3. Cook for 4-5 minutes, depending on preference
4. Gently heat the bolognese sauce in a frying pan without burning and transfer the Gnocchi using a slotted spoon, making sure that some of the starchy pasta water makes it into the pan with the Bolognese sauce.  The starchy pasta water is part of the dish. You can always add 1 tablespoon of pasta water after if you would like.
5. Gently coat the Gnocchi with the tomato sauce, plate and garnish with Parmesan

Buon Appetito!

Potato Gnocchi: Potato Puree, Water. Potato Puree Contains: Potato Flour 70% (Potatoes, Emulsifier: Mono- and Diglycerides of fatty acids (E471), Antioxidants: Ascorbyl Palmitate (E 304i), Sodium Metabisulphite (E223), Citric Acid, Turmeric, Carrot Extract), Maize Starch, Soft Wheat Starch, Salt, soft Wheat flour. Dusted with rice flour.

Bolognese Ragu: Tomato (31%), Water, Beef (21%), Onion, Celery, Carrots, Tomato puree, Olive Oil, White wine, Salt, Black Pepper, Bay Leaf.

Parmesan: Milk, Salt, Rennet.

Sodium Metabisulphite, Wheat, Celery, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery, Soy and Sulphites.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.