GNOCCHI DI PATETE – RUMMO
Pasta with the highest protein content with a protein content of 14.5%. Thanks to the quality of the wheat used and the processing techniques, it makes a difference with its taste. It is recommended to make coarse-grained pasta sauces and pasta with seafood. 1st grade Italian pasta is produced with 100% durum wheat semolina. Gnocchi is eaten as a first course, as an alternative to soups or pasta. The common accompaniments of Gnocchi include melted butter with sage, pesto and various sauces. Its preparation is similar to pasta, because it is cooked by boiling in water, and then served with sauce. The use of potatoes is a relatively recent innovation that appeared after the introduction of potatoes to Europe in the 16th century. Potato gnocchi is especially popular in Abruzzo , Friuli-Venezia Giulia , Veneto and Lazio. As with any other mashed potato dish, it is best prepared with starchy potatoes to preserve a light texture.