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HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil.
  2. Season with salt using 10g (1 tsp)  per litre. 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 if they have clumped at all.
  5. Plunge into the water for 4 minutes.
  6. Meanwhile warm the supplied pasta water, sausage sauce and butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring to ensure you have no large lumps. 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 at the boil the sauce should become rich and velvety with the pasta, sauce and butter becoming one wonderful glazing mass of goodness.
  8. Carefully transfer to a warm bowl, sprinkle with parmesan and dive in.

ALLERGENS

 

Gluten, eggs, celery, sulphites, lactose

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil.
  2. Season with salt using 10g (1 tsp)  per litre. 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 if they have clumped at all.
  5. Plunge into the water for 4 minutes.
  6. Meanwhile warm the supplied pasta water, sausage sauce and butter together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring to ensure you have no large lumps. 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 at the boil the sauce should become rich and velvety with the pasta, sauce and butter becoming one wonderful glazing mass of goodness.
  8. Carefully transfer to a warm bowl, sprinkle with parmesan and dive in.

ALLERGENS

 

Gluten, eggs, celery, sulphites, lactose

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