Delallo Gluten Free Potato Gnocchi Description
DeLallo Gluten-Free Gnocchi are made in Abruzzo, Italy, to bring the beloved taste and texture of authentic Italian pasta to your favorite gluten-free recipes.
Expertly crafted in a dedicated gluten-free facility, the authentic Italian gnocchi boast only the finest all-natural ingredients and generations of pasta-making experience.
With over 85% potato in each bite, these light and pillowy potato dumplings make it easy to share the meals you love with everyone at the table.
Dress Your Pasta
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Brown Butter & Fresh Sage Sauce
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Sun-Dried Tomato Pesto with Shaved Asiago
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Lemony Cream Sauce with Spinach & Peas
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Butternut Squash, Balsamic & Pine Nuts
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Wild Mushrooms & Shallots
Directions
Cooking Preparation
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Bring 4 quarts of water to a rolling boil.
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Before pasta, add approx. 1 tbsp. salt, never oil.
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Add pasta to water and stir.
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To bring water back up to a boil, cover with lid.
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Cook for 2 minutes, until al dente and all gnocchi float to the top.
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Drain (never rinse) and immediately toss with desired sauce in a saucepan.
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Cook together for about 2 minutes on high heat to marry flavors and serve.
Free Of
Gluten, wheat, GMOs, sulfites.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (164 g)
Servings per Container: About 2
| Amount Per Serving | % Daily Value |
|
| Calories | 250 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 760 mg | 32% |
|
| Total Carbohydrate | 58 g | 19% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 1 g | |
|
| Protein | 4 g | |
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| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
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| Calcium | | 0% |
|
| Iron | | 3% |
|
Other Ingredients: Rehydrated potatoes 85% (water, potato flakes), rice flour, potato starch, salt, lactic acid, sorbic acid (added as a preservative).
Dedicated gluten-free facility certified by the Italian Ministry of Health.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Chunky Roasted Carrot Sauce
What’s up, doc? You should have a PhD for all the doctoring you do to recipes. You bake sweet potato to mash into brownies and grate cauliflower to turn into rice. And now it’s time you fix another comfort food: pasta. Sure, you can plate a pile of zucchini noodles. But sometimes, you want to have your real pasta and eat it, too. That’s when you need this chunky carrot sauce. The garlic-roasted carrots are a prescription for a well-balanced meal. Simply throw everything in the oven, puree and serve. Yep, that’s all, folks!
Ingredients
1 Tbsp. avocado oil or olive oil
2 lbs. organic carrots, peeled and sliced lengthwise
2 cups organic tomato soup
1/4 white onion, chopped into large pieces
3 cloves garlic
Pink salt and pepper to taste
Directions
- Preheat oven to 400 degrees F.
- Drizzle oil onto baking sheet. Using a spatula, spread oil to coat the entire sheet.
- Arrange carrots on baking sheet with onion and garlic.
- Season carrots with pink salt and pepper, to taste.
- Roast for 40 minutes, or until tender and starting to char. Rotate carrot slices half-way through.
- Remove from oven and let the carrots cool.
- In a high-speed blender or food processor, add carrots, onion, garlic and tomato soup. Puree until you reach your desired consistency. Add more tomato soup, as needed.
This sauce goes great with grilled chicken or ground turkey. You can also keep it vegan and pour it over protein-packed green lentil pasta. If you still prefer vegetable noodles, try this carrot sauce with spiralized beets. The carrots’ natural sweetness complements earthy, bitter beets.
