Light fluffy potato gnocchi made with durum wheat semolina.
Gnocchi is an ancient alternative to pasta. It is actually the common ancestor to many different dumplings found throughout Europe. The Roman Legions introduced gnocchi to Europe as the Empire expanded across the continent.
Rustichella d’Abruzzo’s gnocchi are made with potatoes and durum wheat semolina flour.
Cook the gnocchi in plenty of boiling water for a brief 2 minutes or until they float to the surface. They can be served with your favourite tomato-based sauce, pesto or simply a drizzling of extra virgin olive oil with grated Grano Padano cheese. Refrigerate the packet after opening.
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