Made using using potato, corn and rice, this gnocchi is vegan and gluten-free and cooks within minutes! Here are some quick and easy ideas to make the most of your gnocchi. 

Preheat your oven at 200°C at the grill setting.

Cook 2 x 200g packs of Sabato gnocchi (plain or spinach) as per instructions on the packet.

Stir in ½ jar of your favourite Sabato bruschetta such as porcini, hot artichoke or caper bruschetta.

For a richer alternative, stir through 1 jar of Sabato Cacio e Pepe (adding gnocchi water to loosen the sauce as required).

For added flavour, stir in ¼ cup of Salvagno pitted olives along with their oil.

Place gnocchi into an ovenproof dish and top with freshly grated Parmigiano, 50g cooked and chopped coppa (optional), and 150g gently torn Clevedon Buffalo Co. mozzarella or bocconcini. Place in the oven and cook uncovered for approx. 10-15 minutes until the cheese is melted.

Season each dish to taste with Añana spring salt and freshly cracked black pepper.

Serve garnished with fresh herbs such as basil or Italian parsley.



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