Gnocchi belong to the dry whimsical shape pasta family, the Campania region in Southern Italy. Their shape is fashioned after an empty grooved cone. They are usually 32 mm long whereas their thickness is between 1,15 and 1,30 mm.
Gnocchi can be served with light tomato or meat sauces; superb also with pesto.
Very tasty with ragù napoletanaand ricotta sauces. Excellent also with tomato vegetable sauces with peppers, aubergins, olives and capers.
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The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.
Small sausages "piccoli" without skin - pork, well ground, smoked. To 4 pieces vacuum-packed, weight 100 gr.
Cabbage with apple 580 ml. - Staud's
Speck Senfter IGP sliced by weight fixed. 80 gr. of goodness of the High Adige, is a precious help in kitchen be like ingredient than like fanciful appetizer.
