Neapolitan Style Gnocchi Dumplings
Sciuè Sciuè are gnocchi made only with potato starch and water inspired by the Campania tradition.
They are dairy-free and egg-free and are ready in just 3 minutes. The practical 1000 gram pack is ideal for a convivial lunch with six people!
Potato puree 85% (water, fresh Italian potato), type “00” soft wheat flour, durum wheat semolina, rice flour, salt.
THE NEAPOLITAN GNOCCHI
Sciuè Sciuè are Neapolitan gnocchi inspired by the typical recipe of the traditional cuisine of Campania. The Sciuè Sciuè Neapolitan gnocchi are made only with potato starch and water and are dairy-free and egg-free. This recipe is one of a kind and makes these dumplings particularly light. Preparing Sciuè Sciuè is very simple. Consult our section dedicated to recipes to discover all the dishes.
Sciuè Sciuè are made with few ingredients to keep the authentic taste unaltered. The raw material is essential which is why we at Ciemme Alimentari choose only the best potatoes. The result is a very high quality product, with a soft and full-bodied consistency, straw yellow color, delicate potato flavor. Potatoes are among the vegetables that have the highest amounts of potassium, vitamin C and vitamin B6 and do not contain gluten. Potatoes are a highly nutritious food and source of carbohydrates which is why they can be used as an alternative to bread and pasta.
GLUTEN FREE, BIO, FILLED GNOCCHI
We only produce potato gnocchi, which is why we specialize in different categories of this product. In addition to traditional gnocchi, we have gluten free, organic and stuffed gnocchi.
THE ORIGINS OF “GNOCCHI”
Potato gnocchi are a pillar of our Italian gastronomy and their preparation is widespread all over the world. They lend themselves to first courses with simple condiments, such as butter and silvia, and tasty, such as meat sauces and basil pesto. They are quick to prepare and are loved by young and old. A perfect recipe for these gnocchi is with fontina. The origins of gnocchi date back to 1500, when potatoes began to be imported from America. For a long time, gnocchi were prepared with breadcrumbs, milk and chopped almonds: a very different recipe from today. It was only towards the end of the 1800s that the classic recipe was recognized in Italy, thus distinguishing itself from the other equally well-known and appreciated variants.