Mini Potato Gnocchi are a tasty alternative to the classic Potato Gnocchi, a typical, traditional Italian dish. They were created from the original recipe that combines selected potatoes and soft flour, but the difference is they only take 2 minutes to cook. Their small, round shape combined with the soft consistency of their dough make them ideal for delicate condiments such as shrimp and courgettes or vegetable sauces, but also for ones with a more distinct flavour like seafood sauces.

• SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
• COARSE-GRAIN SEMOLINA We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente"
• COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked
• BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce