Large potato gnocchi for volume cooking. Tender, they take butter, tomato and cheese sauces well.
Gnocchi sold fresh, made with potato, larger than gnocchetti. The oval dumplings are ridged, which helps the sauce cling.
The flavour stays mild and the texture melting.
Bake them with tomato sauce, mozzarella and basil, or serve them with butter and sage. A gorgonzola or parmesan cream works too. In Italy, Thursday is traditionally gnocchi day.
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Large potato gnocchi for volume cooking. Tender, they take butter, tomato and cheese sauces well.
