Gnocchi Processing Plant & Machinery Solutions

Incoming potatoes are washed, stones and soil are separated out, and the skin is removed. Gnocchi begins with a root crop, so the front of the line is a vegetable line rather than a flour line.

Peeled potatoes are cooked through with steam or water until soft enough to break down.

The cooked potato is reduced to a smooth mass and blended with flour and the remaining recipe ingredients. The blend is worked only as far as needed, since over-working makes gnocchi rubbery.

The soft dough is extruded, cut into short pieces and given the surface ridges that hold sauce.

Formed gnocchi is cooled and then frozen individually so the pieces stay separate, or held chilled for short shelf-life products. Unlike dried pasta, gnocchi carries moisture and depends on the cold chain.

Product is filled into trays or pouches, sealed under a modified atmosphere where required, weighed and inspected.