Gnocchi di Patate Amato Ambient

A classic, different and appetizing alternative to common pasta, made from select potatoes and soft wheat flour. The right balance between both ingredients makes them compact but soft and creamy, velvety on the palate and at the same time consistent to facilitate rapid homogeneous cooking. In Italy, gnocchi are usually eaten every Thursday, varying the sauce with which they are accompanied: with Bolognese or Genovese pesto, with soft cream cheese, melted butter with sage and Parmesan, Tuscan style with spinach and ricotta or in a elegant and sybaritic preparation with truffle sauce.