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Gnocchi, "Sweet Potato" | Rio Bertolini


1 lb

3 left

Sweet Potato and Ricotta Gnocchi

Cooking Instructions:

Bring one gallon of water to rapid boil. Gently add frozen gnocchi/cavatelli to water. Boil until all pasta is floating and expands slightly (about 5 minutes). Gently remove from water and toss with desired sauce. Serve immediately. 

Rio Bertolini

Ingredients: Durum Flour, Ricotta, Sweet Potato, Brown Sugar, Egg, Salt & Pepper. Pasta- Duran flour (durum flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), Spring wheat flour (enriched spring wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour). Egg

Keep frozen until ready to use.

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