GAROFALO GNOCCHI DI PATATE
GAROFALO GNOCCHI DI PATATE
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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.
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.
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