Del Destino Gnocchi 2017

N LA EW BE L!

Classic Italian Potato Gnocchi

Authentic Italian Gnocchi Made with 70% Potato Puree Delight your taste buds with our authentic Italian Del Destino Gnocchi!

These famous little dumplings are easy to prepare and are perfect to garnish in soup or to serve as a substitute for any pasta cut! Made from potatoes, semolina, and a flour combination, their texture is perfectly firm every time with an equally consistent, delicious flavor.

• Packaged in an oxygen-depleted vacuum bag • No refrigeration required • 70% Potato Puree, rich in type “00” and potato starch Del Destino Potato Gnocchi 050676

12/500 G SQT

Application: Easy to prepare, simply drop them into a pot of boiling water for 2 minutes, drain, and top with tomato sauce and grated cheese!

N LA EW BE L! Gnocchi with Tomato & Olive Sauce Ingredients: 1 package Del Destino Potato Gnocchi 2 TBSP Atalanta Salted Butter ½ Cup Frutto d’ Italia Gaeta Olives or ½ Cup Frutto d’ Italia Taggiasca Olives 1 ½ Cups Menu Pomodorina Sauce ½ cup freshly grated Zerto Pecorino Romano 5 Fresh basil leaves, washed, dried, and shredded Salt and fresh ground black pepper In a large, deep skillet, heat the Atalanta Butter over medium-high heat until foaming.

Add the Frutto d’ Italia Gaeta or Taggiasca Olives, stir until sizzling, about 2 minutes. Add the Menu Pomodorina Sauce and bring to a simmer. Remove from the heat and set aside.

Bring 5 quarts of water to a boil in a large pot over high heat. Cook the Del Destino Gnocchi for two to three minutes, and drain.

Bring the tomato sauce back to a simmer over low heat.

Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Check the seasoning, transfer the gnocchi to a platter, and serve immediately!

Gnocchi Au Gratin Ingredients: 1 package Del Destino Potato Gnocchi 1/2 cup fresh peas, shelled and blanched in boiling water for 2 minutes 1/4 pound Zerto Prosciutto di Parma, diced 1/2 cup heavy cream 3 Tbsp Atalanta Butter Cook Del Destino Gnocchi in a 5-quart pot of boiling water for 2 to 3 minutes. Preheat broiler to high.

In a large sauté pan, heat the cream, add the peas, and simmer for one to two minutes. Add butter to the cream, whisking in to incorporate well, add the Prosciutto di Parma. Toss the gnocchi and sauce gently together, pour into a large bowl, and run under broiler until top turns golden. Serve immediately!

Atalanta Corporation

Atalanta Plaza, Elizabeth NJ

www.atalantacorp.com