Potato Gnocchi
Plump, with a tender pillowy texture, Rustichella d’Abruzzo Potato Gnocchi have the delicate flavor of fresh potatoes. In Italy, gnocchi are often served as a first course (primo piatto) instead of pasta. Gnocchi are perfect for rich, hearty preparations such as sausage and leek ragù, or butter-and-cream-based sauces. For a light side dish, toss the gnocchi with a freshly prepared tomato and basil sauce.
 
The expression Giovedi Gnocchi (“Gnocchi on Thursday”) goes back to the socio-religious practice of refraining from eating meat or any type of indulgent food on Fridays. For this reason, people used to eat a rich and comforting meal on Thursday—such as gnocchi—to properly prepare for the penance.
 
Rustichella d’Abruzzo Potato Gnocchi are best preserved in a cool, dry place. Refrigerate after opening.
 
Cooking Time: 2 minutes.