Long Potato Gnocchi

DESCRIPTION

A traditional dish from the Cuneo valleys, it is the symbol of authentic Occitan tradition. Its characteristic elongated shape allows you to enjoy its flavour in a unique and delightful way. Tradition dictates that they should be served with the typical cheese sauce or simply with butter and cream, but ‘ravioles’ (as they are commonly known) go very well with any kind of sauce. Try them for yourself!

To be eaten after cooking. Remove the desired amount of product from the packet. After adding the product to boiling salted water (to taste; approximately 1 litre of water for every 100 grams of product), stir with a spoon and wait for the water to return to the boil. From this point, cook for approximately 1–1.5 minutes.

500 gr,
1 kg,
2,5 kg.

water, dehydrated potatoes.