Gnocchi n° 46

Gnocchi are originally from Campania and were created from the imagination of the pasta-makers who, while remaining true to the tradition of semolina pasta, took their inspiration from the classic potato gnocchi.

Gnocchi have a distinctive concave, ribbed shape and are excellent for capturing and bringing out the best in denser sauces, such as Bolognese sauce.

The most popular condiment for Gnocchi is tomato: from a simple tomato and basil sauce to the heartiest meat sauces, but they are also very good served with pesto.

Available in 500g pack.s

  • Cooking time: 9 min - Al dente: 7 min
Gnocchi n° 46

Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.


While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.


Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

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Bricchetti n° 174

In the Genoa dialect, "bricchetto" means little stick or matchstick.

This pasta immediately makes you think of minestrone, a dish that is fairly typical of the Ligurian culinary tradition. Seasonable vegetables and dried pulses are the basis of this dish.

Bricchetti are large spaghetti, broken up into smaller pieces and since they hold their shape so well when cooked, they are perfect for adding to minestrone. This is a dish that is often eaten warm and so calls for a pasta that can hold its shape even when it has cooled down.

Minestrone is still very much associated with local cooking and among the Ligurian people there is a saying that the spoon should stand up in a "real minestrone" because it is made to be thick.

Available in 500g pack.s

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