House-made ricotta gnocchi, partially cooked, 2 lb, serves 3-4.
To Reheat & Eat: Bring water to a boil and add a pinch of salt. Add gnocchi to the boiling water and cook until the gnocchi floats to the top of the pot, about 3 minutes. Place a nonstick pan on medium heat and add 1-2 TBSP olive oil to the pan. Strain gnocchi and add to pan to toast. Cook in pan until golden brown on all sides. Serve with your favorite sauce.
Keep refrigerated and enjoy within 3 days of receipt.