The gnocchi are the first form of pasta used by man, with the shape of a small mouthful, composed by a mixture of water and flour which could be millet flour, spelt fl our, or buckwheat flour. In the centuries, they appeared in the celebrations and in victories in a sweeter version with bread crumbs, milk, almonds and cheese. Only in the sixteenth century, and therefore after the discovery of America by C. Colombo, in Italy thanks to the Discalced Carmelites, potatoes were introduced. In Abruzzo they were known under the “Patana” name and nowadays it represents a typical product of the region.
Gnocchi di Patate con semola di grano duro 500 g
Gnocchi di patate (potato gnocchi) have an even softer and more substantial texture. The classic recipe is gnocchi “alla Sorrentina”, with smoked provola cheese and homemade tomato sauce. We also recommend it with two particular Rustichella d’Abruzzo condiments: chopped PrimoGrano Pomodoro a Pera with salty ricotta cheese, and white ragu “ai Funghi Porcini”. Cooking time: 2 minutes.
Perle di patate (potato pearls) have an even softer and more substantial texture. We recommend it with two particular Rustichella d’Abruzzo condiments: organic Pesto alla Genovese for the lovers of “healthy” recipes and organic “alla Arrabbiata” sauce for the lovers of spicy flavours. Cooking time: 2 minutes.
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