Gallo Ñoquis de patata
Gallo Ñoquis de patata: fresh potato gnocchi sold chilled by Gallo (Gallo Ñoquis frescos range); ingredients: water, potato flakes (16%), wheat flour, potato starch, durum wheat semolina, rice flour, salt, eggs and skimmed milk powder.
Gallo Ñoquis de patata: fresh potato gnocchi sold chilled from the Spanish brand Gallo. The product belongs to the Gallo Ñoquis frescos range.
Ingredients: water, potato flakes (16%), wheat flour, potato starch, durum wheat semolina, rice flour, salt, eggs and skimmed milk powder. Fresh pasta is kept in the refrigerator until the date on the pack. Protein: 3.4 g per 100 g.
Gnocchi are heated in a pan with butter or oil or briefly in water and served with tomato sauce, pesto, sage butter or cheese. Classic dishes for this shape: pesto. Allergens: gluten (wheat), egg, milk, sulphites. Pastas Gallo is a Spanish pasta maker founded in 1946 in Rubí near Barcelona. In the traditional recipe for potato gnocchi, cooked potatoes are mixed with flour, rolled into ropes and cut into small pieces.
Facts
| Raw material | Water, potato flakes (16%), wheat flour, potato starch, durum wheat semolina, rice flour, salt, eggs and skimmed milk powder |
|---|---|
| Main use | Pesto |
| House range | Gallo Ñoquis frescos |
How it connects to Pasta
Gallo Ñoquis de patata → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Potato, Wheat flour, Semolina, 🌾 Durum wheat, 🥚 Chicken egg, Rice flour
- Part of
- Gallo Ñoquis frescos, Gnocchi
Frequently asked questions
What are the ingredients of Gallo Ñoquis de patata?
Water, potato flakes (16%), wheat flour, potato starch, durum wheat semolina, rice flour, salt, eggs and skimmed milk powder.
Does Gallo Ñoquis de patata contain gluten?
Yes: it contains wheat and egg.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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