Gluten-Free Vegan Potato Gnocchi - 14 oz.

Nearly identical in flavor to our original Potato Gnocchi, we substituted an all-purpose GF flour for wheat flour to make this gnocchi gluten-free.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Sautéed pears, Gorgonzola cheese, spiced walnuts, braised short rib, mushrooms, Taleggio cheese, blistered tomatoes, frizzled basil, fresh Mozzarella

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Brown Butter Sage Cream Sauce
  - Lemon Alfredo Sauce
  - Marsala Cream Sauce with Champignon Mushrooms
  - Portabella & Roasted Garlic Sauce
  - Puttanesca Sauce
  - Red Wine Bison Bolognese Sauce
  - Roasted Garlic & Four Cheese Sauce
  - Roasted Tomato Marinara Sauce
  - Tomato Vodka Sauce
  - Plant-Based Tomato Vodka Sauce
  - Plant-Based Kale Basil Pesto
  - Sun-Dried Tomato Pesto
  - Traditional Basil Pesto
  - Basil Olive Oil
  - California Meyer Lemon Olive Oil
  - Roasted Garlic Avocado Oil

• - Cheesy Potato Gnocchi and Hot Italian Sausage Bake

  - Gnocchi Skewers with Cherry Tomatoes and Fresh Basil

  - Potato Gnocchi Panzanella Summer Salad

  - Potato Gnocchi with Garlic Cream Sauce and Balsamic-Glazed Pearl Onions

  - Potato Gnocchi with Gorgonzola Cream Sauce, Pears & Herb Infused Walnuts

  - Spring Herb Gnocchi with Roasted Golden Beets & Aged Goat Cheese

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add gnocchi to water and cook for 2-3 minutes or until gnocchi floats to the surface. (Be careful not to overcook, as gnocchi will begin to dissolve.) Remove from water with a slotted spoon and taste for doneness. Great pan-seared after blanching.

• Potatoes (Potato, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid, mixed Tocopherols to protect freshness), Potato Flour, Gluten-Free All Purpose Flour (Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Corn Starch, Xanthan Gum), Water, Salt, Spices.

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