Vesuvio Artisan Pasta - Gnocco Napoletano
The 'Gnocco Napoletano' is a handmade pasta made with Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano, shaped in bronze moulds and slowly dried at low temperatures.
Italian durum wheat semolina, spring water from the extinct volcano of Roccamonfina.
Neapolitan gnocco is inspired by the classic shape of potato gnocchi, curved and hollow on the inside and rounded on the outside. Said to be one of the first forms of pasta because it was so easy to make, gnocco has been refined in shape to become a graceful shell that can hold dense sauces such as Bolognese ragù or simple tomato sauce flavoured with basil in its rough cavity.
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Gnocco Napoletano: a delicacy of the Neapolitan culinary tradition
Gnocco Napoletano is a traditional dish of Neapolitan cuisine that is very popular throughout Italy and beyond. It is dry pasta made from durum wheat flour and water and drawn in bronze moulds until it acquires its distinctive shape. Gnocco napoletano is very versatile in the kitchen and can be combined with numerous sauces, such as tomato sauce. Its rough texture makes it an ideal dish for any occasion, from family dinners to dinners with friends. Gnocco napoletano is also a symbol of Neapolitan culture and tradition, passed down from generation to generation.
History and interesting facts about the gnocco neapolitano: the charm of a traditional dish
The gnocco napoletano is a traditional Neapolitan dish that dates back to the end of the 19th century. It is said to have been invented by a Neapolitan pastry chef who was inspired by the shape of Mount Vesuvius and decided to create a cone-shaped dessert. Over time, however, the recipe of the Neapolitan gnocco has been revised and is now a savoury dish made from a dough of durum wheat flour and water. The characteristic shape of the Neapolitan gnocco is always reminiscent of Mount Vesuvius and has thus become the symbol of Neapolitan cuisine. Every family has its own secret recipe for preparing Neapolitan gnocco. The Neapolitan gnocco is a mastepiece of culinary history and culture of the city of Naples.
The best sauces to accompany Gnocco neapolitano
Neapolitan gnocco is a very versatile dish that can be served with numerous sauces. One of the most traditional sauces is Sorrentina sauce, made with tomatoes, olive oil, garlic and fresh basil. Genovese sauce is also an excellent accompaniment to Neapolitan gnocco. It consists of onions braised for a long time in oil and white wine and is served with beef or lamb. The Putanesca sauce made from tomatoes, anchovies, capers, olives and peperoncino is also excellent with Neapolitan gnocco. Finally, for the more discerning palate, there is the seafood sauce with prawns, mussels, clams and squid, which gives Neapolitan gnocco a deep and intense flavour.