Fresh potato gnocchi
Garofalo Potato Gnocchi are soft nuggets made with high-quality soft wheat flour and fresh potatoes.
Thanks to their fast cooking and velvety and smooth consistency, they are the ideal solution for quick meals and enhance the full-bodied sauces of Italian tradition.
- Cooking Time
Thoughts and inspirations
Gnocchi are widespread throughout Italy and each region has its own traditions.
In Lazio they were usually prepared on Thursday, to fill up with a tasty dish before the day of near-fasting on Friday.
In Campania they are instead cooked on Sunday with Neapolitan meat sauce and mozzarella, and if baked au gratin they become the famous "Gnocchi alla sorrentina".
Directions: Cook in boiling water for two minutes.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Potato puree (water and potato flakes corresponding to 85% of the final product,
emulsifiers E471) soft type "00" wheat flour,
acidity regulator: lactic acid, preservative: sorbic acid.
It may contain SOY and MUSTARD
- Energy678 kJ / 160 kcal
of which saturated0,6 g
of which sugars 34 g
- Proteine4 g
- Sale0,60 g
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