Fresh potato gnocchi

Gnocchi and Chicche Gnocchi
Pasta Garofalo - Fresh potato gnocchi
  • Cooking Time

    3/4 minutes

  • Weight

    500 g

  • Line

    Fresh Pasta

  • Category


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.

How Garofalo Is Made


Potato puree (water and potato flakes corresponding to 85% of the final product,
emulsifiers E471) soft type "00" wheat flour,
natural flavours,
rice flour,
acidity regulator: lactic acid, preservative: sorbic acid.


It may contain SOY and MUSTARD

Nutrition facts
per 100g

  • Energy678 kJ / 160 kcal
  • Fat
    of which saturated
    0,6 g
    0,1 g
  • Carbohydrates
    of which sugars
    34 g
    0,4 g
  • Proteine4 g
  • Sale0,60 g


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