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Gnocchi is a classic part of Italian cuisine made with potato, flour, and egg. It’s actually not considered a pasta, but a dumpling (“gnocco” means dumpling), and is usually served before a meat or fish course. The Sacchi Tartufi Gnocchi al Tartufo is light and pillowy, with a firm but chewy texture when cooked properly. Sacchi Tartufi has also added bits of truffle to their gnocchi, which adds a pleasant earthy, nutty flavor to it.
The Sacchi Tartufi Gnocchi al Tartufi is ready to cook. Just put them in water and bring to a boil. Once they float to the surface, take them out. If you let them sit in the water for too long, they get mushy. Gnocchi is versatile, and thus, can be served with various sauces. Toss them in browned butter and sage, or with cheese and thyme.
Sacchi Tartufi has been in the business of making the best truffle products since 1986. They meticulously select only the best truffles from Acqualagna, in the Furlo gorge. Here is one of the few places in Italy where it can be harvested year-round. Sacchi Tartufi takes only the best ones, and enhances them in their laboratory, before introducing them to a variety of incredible offerings. They are the world leader for fresh truffles and truffle products, with a range that includes sauces, oils, and pasta.
Store your gnocchi in an airtight or vacuum-sealed container. Keep in a dark, dry area, like a cupboard or a pantry. Consume within 3 months.