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Natural Gnocchi is a line of potato gnocchi made with grain flours. Each ingredient is selected according to strict quality standards to offer only the best. This line was created to promote the concept of “eating healthily but with flavor.” The flavor is unique and bold. Ideal for intensely flavored pasta dishes.
Ingredients
Rehydrated potatoes 70%, grain flour 20% (type “00” wheat flour, type “0” wheat flour, Manitoba, wholemeal rye flour, wholemeal barley flour, wholemeal rice flour, wholemeal oat flour), potato starch, rice flour, salt. Acidity regulator: lactic acid, preservative: sorbic acid. Contains gluten. May contain traces of soy.
Packaging
500 g
Natural Gnock is a line of potato gnocchi made with cereal flours or ancient grains. The ingredients are carefully selected to ensure a product that makes you feel good. This line also includes Natural Gnock with burnt wheat and Natural Gnock with buckwheat. They are made from a blend of rehydrated potatoes, cereal flours such as rye, barley, and oats, salt, and other ingredients. The result is a product with a soft, full-bodied texture and intense flavor.
Natural Gnock potato gnocchi with cereal flours are prepared with just a few ingredients to preserve their authentic flavor. The raw materials are essential, which is why we at Ciemme Alimentari choose only the best potatoes. Potatoes are among the vegetables with the highest levels of potassium, vitamin C, and vitamin B6, and they are gluten-free. Potatoes are a highly nutritious food and a source of carbohydrates, which is why they can be used as an alternative to bread and pasta.
At Ciemme Alimentari, we only produce potato gnocchi, which is why we specialize in different categories of this product. In addition to traditional gnocchi, we also offer gluten-free, organic, and stuffed gnocchi.
Potato gnocchi are a staple of Italian cuisine, and their preparation is popular throughout the world. They lend themselves to first courses with simple sauces, like butter and silvia, or flavorful ones, like meat sauces and basil pesto. They are quick to prepare and are loved by adults and children alike. A perfect recipe for these gnocchi is with Fontina cheese. The origins of gnocchi date back to the 1500s, when potatoes began to be imported from America. For a long time, gnocchi were made with breadcrumbs, milk, and ground almonds: a very different recipe from today’s. Only towards the end of the 19th century was the classic recipe recognized in Italy, thus distinguishing itself from other equally well-known and appreciated variations.
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