Product: Delallo Gluten Free Gnocchi – $3.99+
I blame Ireland. Honestly. I blame Ireland for making me love gnocchi so much.
On my final trip there, which happened to be just a couple of months before the Celiac diagnosis, I was at The Tea Room at The Clarence Hotel…feasting on one of the best meals I have ever eaten in my life…
Potato and Sage Gnocchi at that. Seriously…it was sex on a plate. And the chef was kind enough to share the recipe with me, but the version that my friends and I made at home wasn’t quite the same as the one we had in Ireland. But, let me tell you…this really, really, really made me fall in love with those potato pockets of pasta goodness.
So…it was Ireland and not Italy that introduced me to the pillowy goodness of gnocchi. And I have been in love ever since.
And then…I had to go gluten-free. Before that happened completely, I was able to feast on a couple more gnocchi meals from different restaurants…all of which were divine…and reminded me of why I fell in love with gnocchi in the first place. I was enamored.
Since then, I have had a couple of varieties of gluten-free gnocchi. Some have been good. Some have been…okay. And I think one didn’t even impress me at all. So, I figured what did I have to lose when it came to testing out the shelf-stable (not frozen or refrigerated) variety made by Delallo, who have also put out some gluten-free pastas. I have tried them…and they are really good. So, I had some high hopes for the gnocchi.
Tonight…I got to cook it up and test it out.
Nothing is easier to make. Put 4 quarts of water into pot and bring to a boil. Add 1 tablespoon of salt and then pour in the gluten-free gnocchi. Bring water back up to a boil by covering the pot and cook for about two minutes. Once they are floating, drain and then add to the sauce. Allow to cook for 2 more minutes in the sauce (of your choice) to marry the flavors together. Then serve.
I cooked the Delallo Gluten Free Gnocchi in a Squash and Pumpkin Pasta Sauce. For real. It smelled fantastic. And once I added the pasta to let it all cook together, my mouth was nigh on watering. I served it up in two bowls with a slice of my local gluten free bakery (Annie May’s Sweet Café) vegan garlic bread. Amazing. Simply divine.
And I’m not just talking about the vegan garlic bread. The Delallo Gluten Free Gnocchi cooked up to perfection. They were soft and creamy, little perfect Italian dumplings without the wheat. These are soft pillows of delicious goodness that didn’t stick together or get gummy. In fact, they were pretty much perfect, which was more than I could have asked for! According to Delallo, the Gluten Free Gnocchi is crafted with over 85% potato, bringing the absolute perfect texture of traditional gnocchi. I couldn’t agree more. I already want to rush out to the store and purchase some more…try it with other sauces…devour, devour, devour!
Delallo Gluten Free Gnocchi is made from rehydrated potatoes, rice flour, potato starch, salt, lactic acid, and sorbic acid (as a preservative). This pasta is non-GMO, cholesterol free, fat free, gluten-free, sheat free, and made in a dedicated gluten-free facility in Italy. Yes…in Italy. These gluten-free gnocchi are imported.
So, what about the nutritional aspect of this pasta? It’s not bad. The Delallo Gluten Free Gnocchi serving is 1 cup of the pasta. This serving dishes up 250 calories and absolutely no fat at all. This serving has 760 mg sodium and only 1 gram of sugar. The sodium is higher than I normally would like, but the sugar is very low. This pasta has 2 grams of fiber and 4 grams of protein. Not bad at all for pasta!! Especially gluten-free.
LOVE. That’s what the Delallo Gluten Free Gnocchi is made with and of. LOVE. Lots and lots of gluten-free love. And I am forever going to make a point to keep this in my kitchen pantry. When it doesn’t take long to cook up, it makes for a relatively quick meal to prepare and then eat. And I love convenient. Delallo definitely hit it out of the park this time. Delicious!