Potato gnocchi with an even softer and fuller texture. The classic recipe sees them cooked “alla Sorrentina” with smoked provola and homemade tomato sauce. We also suggest the combination with two particular condiments Rustichella d'Abruzzo: Pomodoro in Pera d'Abruzzo PrimoGrano in pieces with salted ricotta, and white ragù with “Funghi Porcini”. Cooking time: 2 minutes.
Net Weight: 500 g