Meet your new go-to easy weeknight meal. These plump, pillowy gnocchi—from master pasta makers Rustichella d'Abruzzo—have the delicate flavor of fresh potatoes and cook up in just 2 minutes. In Italy, potato gnocchi are typically served as a first course (primo piatto), but we love them as a main course alongside a lightly-dressed salad.
How to use
Dress the cooked gnocchi in your favorite tomato sauce, toss with browned butter and sage or serve with a hearty meat ragù. These little Italian dumplings also pair well with cream or butter-based sauces. For an extra indulgent treat, serve potato gnocchi with rich Alfredo sauce laced sliced black summer truffles and topped with plenty of grated Parmigiano-Reggiano.