IB Food Plc, the chef ingredients company



A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish. They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi Ingredients for 6 portions: - 500g Potato Gnocchi - 250g 5 Cheese Cream Sauce - 80ml Milk - 100g Gorgonzola - 100g Parmigiano Reggiano - 250g Baby Spinach Leaves First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce. Wilt the baby spinach leaves and toss in the dish and serve at once.	Gnocchi al Pesto & Pomodorina Ingredients for 6 portions: - 500g Potato Gnocchi - 200g Pesto alla Genovese - 200g Pomodorina Sauce - 100ml Milk Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.