Gnocchi Napoletani are the pasta dumplings of the Naples region. They are shell shaped but open on one side–all the better to capture a tasty sauce!
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Certified: Pasta di Gragnano IGP
Durum wheat semolina, water