Gnocchi, another example of the creativity of the "made in Italy"

An economical and delicious first course, born in the northern-Italian regions of Piedmont and Veneto around the 12th century. At the beginning of the 20th century the now typical recipe made with a potato and flour dough was born. It immediately conquered a place in the Italian culinary tradition, spreading throughout all of the peninsula and giving new impetus to local gastronomy as in the case of “Gnocchi alla Sorrentina”, with its layers of mozzarella, tomato sauce basil and parmesan cheese.

Gnocchi contain a good share of protein and cook very quickly (2 to 3 minutes). Served with various sauces (gorgonzola, butter and sage, tomato and parmesan, amongst the most famous) it has become a very popular dish, even overseas, where gnocchi are almost as well known as pasta when speaking of a classical Italian “primo piatto”.

With the help of advanced technological production methods, Agritalia is now able to offer a new range of potato gnocchi and mini gnocchi (smaller size) using 35% or 75% of potato flakes in many flavors (Plain, Tomato, Spinach, Tri-color) and in shelf-stable vacuum-packed trays or trays in box with a window. These new varieties are truly satisfying for their freshness and wholesomeness which meet the needs of any client.

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