F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Potato Gnocchi
What it is
These are small, soft dumplings made from potato and flour. They have a tender texture and a mild flavor that makes them a versatile base for many sauces. The dough is carefully prepared to ensure a delightful bite. They are a convenient way to enjoy a classic Italian dish without making them from scratch.
How people cook with it
Gnocchi are a delightful pasta shape that pairs wonderfully with a variety of sauces and preparations.
- Tossed with pesto
- Served with a rich tomato sauce
- Baked with cheese
- Lightly sautéed with butter and sage
To cook, bring a large pot of salted water to a rolling boil. Add the gnocchi and stir gently to prevent them from sticking to the bottom. They are ready when they float to the surface, which usually takes only a few minutes. Once they float, remove them with a slotted spoon and drain well. They can then be immediately tossed with your chosen sauce or prepared further, such as by lightly pan-frying for a slightly crisp exterior.
How it differs from similar foods
Compared to traditional wheat pasta, potato gnocchi have a softer, more pillowy texture due to the inclusion of mashed potatoes in the dough. This gives them a distinct mouthfeel and a slightly richer flavor profile. They absorb sauces differently, often becoming creamier when combined with richer preparations.
Who it is for
Home cooks looking for a quick and satisfying pasta dish will appreciate the convenience of these gnocchi.
How to keep the rest
After opening, store any unused gnocchi in an airtight container in the refrigerator. Ensure they are kept cool and dry to maintain their freshness. It is best to consume them within a few days of opening for optimal quality and texture.