1. Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of gnocchi and 2 teaspoons (10g) of salt per litre of water.
2. Blanch the gnocchi in the rapidly boiling water until it rises to the surface, then give it another 20 seconds.
3. Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil. Add a tablespoon of the gnocchi water.
4. Strain the gnocchi through a colander and toss gently through the sauce.
5. Arrange on a plate or in a bowl, spooning excess sauce over the top.
6. Sprinkle with either grated or shaved grana Padano. Buon appetito!

Nicola potato, chickpea flour (13%), tapioca flour, salt.

As our pasta is a handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze.Our kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.