This recipe is a must of Sunday meals, born in Campania but now known all around the world. Velvety
gnocchi from fresh potatoes, seasoned with a delicious tomato and mozzarella sauce.
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PreparationEmpty the frozen content of the bag in a large non stick pan and heat over a big ring on a medium-high flame for about 12 minutes or until heated through, occasionally gently stirring.
18 months in a freezer at -18°C
Nutritional InfosEnergy 595kj ; 142kcal
of which sugars 9,2g
of which saturated 1,2g