Potato Gnocchi – 500 g 🇮🇹

🥔 Light, tasty and ready to enhance your sauces

These potato gnocchi are tender little Italian bites, made with carefully selected 100% Italian potatoes . Their soft texture and pronounced ridges help retain sauces well, for maximum flavor in every bite.

Perfect with tomato sauce, butter and sage, or even gratinated with cheese, they offer a comforting and quick-to-prepare meal .

✅ Highlights

• Made with 100% Italian potatoes

• Soft and light texture

• Deep grooves to capture the sauce well

• Ready in minutes

• Practical format: 500 g

📦 Net weight : 500 g
🍽️ Type : Potato gnocchi
🇮🇹 Origin : Italy

Suggestion : Brown them in butter with sage leaves for a classic and tasty recipe.

Gnocchi: Alla Sorrentina

🧑🍳 Recipe: Potato gnocchi with mozzarella cheese

Ingredients :

• 500 g potato gnocchi

• 200 g of mozzarella

• 400 g of peeled tomatoes

• 1 clove of garlic

• Fresh basil

• 30 g of butter

• 50 g grated Parmigiano Reggiano

• Olive oil, salt, pepper

Preparation :

1. Prepare the mozzarella : cut it into cubes, place it in a colander over a bowl, and let it drain.

2. Prepare the tomato sauce : In a saucepan, heat a drizzle of olive oil with a clove of garlic and a few basil leaves. Add the peeled tomatoes, crush them lightly with a ladle, season with salt, and let simmer. Remove the garlic once the sauce has reduced.

3. Cooking the gnocchi : In a skillet, melt the butter with a little basil. Meanwhile, immerse the gnocchi in a large pot of salted water. As soon as they rise to the surface, drain them and add them to the skillet.

4. Assembly : Add a little tomato sauce, pepper, drained mozzarella, and grated Parmesan cheese. Mix gently and sauté for a few moments.

5. Bake in the oven : Pour everything into an ovenproof dish. Add a layer of tomato sauce, a little mozzarella and more Parmesan on top. Bake at 220°C for 10 minutes .

6. Finish : Serve hot, garnished with a few fresh basil leaves.

🍽️ A melting, fragrant and generous dish – perfect for a comforting Italian meal!

Potato Gnocchi: With Squash, Gorgonzola and Ginger

🧑🍳 Recipe: Gnocchi with pumpkin cream, gorgonzola and amaretti

Ingredients :

• 500 g potato gnocchi

• 1 small squash (butternut or butternut)

• 1 onion

• Olive oil

• Salt & black pepper

• A few thyme leaves

• 50–70 g gorgonzola

• A little milk

• 1 small piece of fresh ginger

• 3–4 amaretti (Italian almond cookies)

Preparation :

1. Prepare the squash :
   Cut the squash in half, remove the seeds, and then cut it into slices. Peel the slices and cut them into small pieces.

2. Cooking the squash :
   Slice the onion and fry it in a pan with a drizzle of olive oil, salt, black pepper, and a few thyme leaves. Add the squash pieces, a little hot water, cover, and cook until tender (test with a fork, as you would with potatoes).

3. Prepare the pumpkin cream :
   Blend the cooked squash until smooth and creamy. Grate some fresh ginger and add it to the squash cream in a saucepan. Set aside over low heat.

4. Prepare the gorgonzola :
   Cut the gorgonzola into small pieces. Melt it in a small saucepan with a little milk over low heat, stirring regularly until you get a creamy sauce.

5. Cook the gnocchi :
   Cook the gnocchi in boiling salted water. As soon as they rise to the surface, drain them and stir them directly into the squash cream. Mix well, adding a little cooking water if necessary.

6. Dress the dish :
   Pour a layer of gorgonzola cream onto each plate. Arrange the pumpkin cream gnocchi on top. Drizzle with melted gorgonzola, then crumble the amaretti over the top by hand .

7. Finishing :
   Garnish with a sprig of thyme and serve piping hot.

🍽️ An original and comforting dish, which combines sweetness, creaminess and sweet-salty crunch.

This product is not available in large quantities in our warehouse. Therefore, it may take up to 7 days for the manufacturer to deliver it to us. We will ship it to you upon receipt. A slight delay may occur if this product is part of your order.