When the potatoes arrive in the laboratory they are placed in cold storage and kept at a temperature that preserves their organoleptic properties.
The potatoes are selected according to the type and size of our producer, which is washed, peeled and steamed in order to preserve its taste and body.
The result is a floury potato, ready to be crushed and mixed with the other ingredients.
At this point the soft wheat flour, eggs and salt are added and the dough is ready.
The dough is then worked to obtain the classic wrinkled shape of the gnocchi that are subsequently cooked in water, sprayed on the surface with sunflower seed oil, brought to the packaging temperature and packed in ATM.