The traditional Campanian gnocco reworked in a very large size, in Gragnano PGI pasta. It is finished in the oven.
Gragnano PGI dried pasta, from Campania. The shape takes the traditional gnocco in a giant version and makes for an original plate.
Recommended cooking time 11 minutes, in 1 litre of water with 10 g of salt per 100 g of pasta.
Finish for a few minutes in the oven, covered with aluminium foil to keep it soft.
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