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

1. Boil the Gnocchi in a saucepan filled with 2.5 litres of salted boiling water for 4-5 minutes.
2. Once the sauce is thoroughly hot, use a slotted spoon to add the Gnocchi, making sure that some of the starchy pasta water gets into the pan with the sauce.
3. Gently coat the gnocchi with the Arrabiata Sauce, plate and garnish with a generous sprinkle of Parmigiano Reggiano

Buon Appetito!

Gnocchi filled with Tomato & Mozzarella: Pasta (78%): 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. Filling (22%): Mozzarella Cheese (Pasteurized cow’s (Milk), Salt (NaCI), Microbial Rennet, Lactic Ferments) (75%), Marinated slow roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano) (24%), Basil, Black Pepper. Dusted with rice flour.

Spicy Tomato Sauce: Tomatoes (77%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt, Dried Chillies (0.2%).

Parmesan: Milk, Salt, Rennet.

Wheat, Sodium Metabisulphite, Milk.

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

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.