Do not thaw before cooking. Pour gnocchi into boiling salted water. Bring to a boil and cook for 2 minutes, stirring occasionally. Drain. Season to taste and serve. For best results, use one liter of boiling water for 100g of product.

Potato puree (water, potato flakes (potato, mono and di-glycerides of fatty acids, spices), potato starch), Wheat flour, Durum wheat semolina, Corn starch, Salt, Dehydrated spinach, Rice flour.

Frozen potato and spinach gnocchi applications

Our frozen spinach gnocchi is perfect for side dishes, starters, or mains. And not to mention, it’s a favourite among vegetarian customers. Pair this spinach potato gnocchi with arugula and parmesan shavings, or pan-fry the gnocchi and top with a gorgonzola sauce. How about a pasta salad with seasonal vegetables, prosciutto, and bocconcini? The possibilities are nearly endless!

Why choose our frozen gnocchi?

After 2 minutes in boiling water, our frozen spinach gnocchi obtains a perfect al dente texture. The simplicity of its prep is thanks to the recipe’s combination of soft white flour, durum wheat semolina, and 66% potato content. As no colouring is added to the dough, our spinach gnocchi retains their vibrant green hue without leaking colours into the cooking water.

And beyond gnocchi, Gastonomia carries some of the best pasta on the market. Meticulous care goes into the prep work and selection of quality ingredients. The dough’s exceptional elasticity comes from the durum wheat semolina processed in Italy’s best mills. Also, we use no less than 5-6 eggs per kilo of flour to offer a rich yellow dough with high resilience. The pasta is then shaped with bronze plates for a homemade look and a greater porosity that helps absorb the sauce. Try our fresh frozen stuffed pasta and see for yourself why it’s a favourite among restauranteurs!