Nuovo Gnocchi

I made Nuovo gluten free basil gnocchi for an event this evening. I par-boiled them last night, covered them in olive oil and butter. I then reheated them for about a minute and a half in boiling water and tossed with the olive oil and butter and served.

They held up surprisingly well.

I had tried their plain version before and found it a bit off-tasting, the way that Pringles don't exactly taste like potatoes. The basil version was much better and I am dreaming up ways of doing a baked dish with them!