Fresh gnocchi

1000 gr Dutch potatoes, 300 gr of "00" flour, 1/2 egg, salt, 100 gr grated parmesan

In my laboratory, I have a dedicated line for the production of fresh pasta and gnocchi; in this instance I use a temperature of -7°C, which considerably increases the lifespan of the product.

By using Multifresh Mya, I can manage the production of the gnocchi on a weekly basis, whilst always being guaranteed consistency in their quality

- I have the option of storing the raw product by using the +3°C delicate cycle, or pre-cooked by using the +3°C rice/pasta cycle. 

- I can also optimise work cycles using the Strong 18°C cycle - before using the product, it is thawed via the dedicated cycle, or I cook the product from frozen (depends very much on the recipe).