Gnocchi di Patate

Gnocchi di patate, or potato gnocchi, is a type of Italian pasta traditionally made with potatoes, flour, and sometimes eggs. This soft and pillowy pasta is extremely versatile and can be used in various dishes. It is appreciated for its soft, doughy texture and ability to absorb flavours from sauces. Gnocchi can be adapted to various culinary styles and preferences, making it a beloved choice in Italian cuisine.

Founded in 1924 in the Italian region of Abruzzo, Rustichella d'Abruzzo is renowned for producing high-quality artisanal pasta. They use a blend of the highest-grade hard durum wheat sourced from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture.

The pasta is made using traditional bronze dies, which give the pasta a rough texture that helps sauces cling to it better. It is then dried at low temperatures for 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop.

Rustichella d'Abruzzo pasta is celebrated for its exceptional quality, traditional craftsmanship, and rich flavour, making it a favourite among chefs and home cooks alike.

TITBIT: Gnocchi is delicious with a sage and butter sauce.

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