FIRST ORDER? SAVE 25% WHEN YOU SPEND £20 OR MORE ON DELIVERY ORDERS – USE CODE OTTOWELCOME

HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the gnocchetti apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile, warm the supplied pasta water and grouse ragout together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the gnocchetti thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil, the liquid should reduce and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Standard: Gluten, Egg, Celery, Lactose, Sulphites

Gluten-free: Egg, Celery, Lactose, Sulphites (gluten-free flour is used in this version)

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the gnocchetti apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile, warm the supplied pasta water and grouse ragout together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the gnocchetti thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil, the liquid should reduce and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Standard: Gluten, Egg, Celery, Lactose, Sulphites

Gluten-free: Egg, Celery, Lactose, Sulphites (gluten-free flour is used in this version)

0
    0
    Your Basket
    Your basket is emptyReturn to Shop
      Apply Coupon