Biona - Organic Fresh Gnocchi, 400g

Quick Description

Biona brings you a North Italian classic with this timeless Organic Fresh Gnocchi – potato and wheat dumplings that were pasta’s predecessors.

Key Information

• Cooks in 2-4 Minutes
• Lower Carb content than White Pasta
• Palm Oil Free
• Sulphite-Free
• Organic and Non-GMO
• Keep refrigerated

Product Overview

A hearty and traditional Italian classic, Biona presents this deliciously vegan Organic Fresh Gnocchi. Made from 100% natural ingredients, with no added nasties, gnocchi has a lower carbohydrate content than traditional pasta.

Gnocchi recipes date back as far as Ancient Rome. The first official one is attributed to Marcus Gavius Apicius in the 1st century. So, when you eat Biona Organic Fresh Gnocchi you are eating a food that has been enjoyed for millennia.

Biona Organic Fresh Gnocchi is quick and easy to cook. To poach: bring a pot of water to the boil; add the gnocchi and simmer for 2-4 minutes; drain and serve. To fry: add a tablespoon of oil to a frying pan; when hot add the gnocchi; stir and turn the gnocchi over every couple of minutes until golden and crispy on all sides.

Keep refrigerated.

Ingredients

Water, Durum Wheat (gluten) Semolina*, Potatoes*, Potato Starch*, Sea Salt, Rice Flour*, Turmeric*, Tomatoes*. 

*Certified Organic Ingredients.

Allergens: Wheat (Gluten). May contain traces of lactose (due to manufacturing methods).

Frequently Asked Questions

Can I make a vegan pasta bake with Biona Organic Fresh Gnocchi?

Biona Organic Fresh Gnocchi is scrumptious baked like a pasta bake. We love this gnocchi served traditionally with Mediterranean vegetables, MozzaRisella’s Original Vegan Cheese, and fresh basil.

For this recipe you will need 1 bag Biona Organic Fresh Gnocchi; 1 pack MozzaRisella’s Original Vegan Cheese; 400g Biona’s Organic Passata; 1 aubergine; 2 bell peppers; 4 cloves garlic; 1 red onion; 1 tablespoon Biona’s Organic Extra Virgin Italian Olive Oil; 1 Kallo Foods’s Organic Tomato & Herb Stock Cube; and a large handful of fresh basil.

To prep: slice the MozzaRisella; cube the aubergine (into about 1cm chunks); slice the bell peppers; finely chop 2 garlic cloves and crush or puree the other two cloves; chop the red onion; finely chop the basil (leaving a few whole leaves for garnishing).

Firstly, pre-heat the oven to 200˚C. Pour the olive oil into a casserole dish that is both oven and hob compatible. Heat on the hob on a medium heat, add the onion and aubergine and cook for about 5 minutes. Then add the chopped garlic and cook for another 5-8 minutes (until onions and aubergine are soft). Add in the peppers and continue to fry, now on a low heat, stirring occasionally.

Dissolve the stock cube in 200ml boiling water in a mixing bowl, then add the passata, chopped basil, and pureed garlic. Pour the contents of the mixing bowl into the casserole dish, stir and take off the heat. Next, mix in the gnocchi and top with the sliced MozzaRisella.

Place the casserole in the oven and bake for about 15-20 minutes (until it is golden on the top). Once cooked, garnish with the whole basil leaves. Serve with a mixed leaf salad. You can top your gnocchi bake with I Am Nut Ok’s Oh Grate! Grated Italian Cheese Alternative and ground black pepper for extra pizzazz.