HOW TO
“A wonderful glazing mass of goodness”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with salt using 10g (1 tsp) per litre. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the gnocchetti apart if they have clumped at all.
- Plunge into the water for 4 minutes.
- 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.
- 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.
- Carefully transfer to a warm bowl, sprinkle with parmesan and dive in.
ALLERGENS
Gluten, eggs, celery, sulphites, lactose
“A wonderful glazing mass of goodness”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with salt using 10g (1 tsp) per litre. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the gnocchetti apart if they have clumped at all.
- Plunge into the water for 4 minutes.
- 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.
- 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.
- Carefully transfer to a warm bowl, sprinkle with parmesan and dive in.
ALLERGENS
Gluten, eggs, celery, sulphites, lactose
