This is a basic semolina dough in the shape of a tightly curled shell. David calls this pasta Gnocchi Sardi, but it's nothing like what Americans think of when they hear the term gnocchi as there is no potato in it, so we've omitted the gnocchi part to minimize confusion.
Keep Refrigerated - this is made fresh each week. Use within one week or freeze for later use.
Wow, these are some of the best gnocchi I've ever had. Tonight I seared some Red's Best scallops (also from Farmers) in butter, took them out of the pan, then cooked these and tossed them into the pan with the remaining scallop butter, added a touch of milk, mozzarella, and salt, and they were absolutely scrumptious. Please keep carrying these! We're in love!
Dave Valicenti founded Valicenti Organico to produce delicious, fresh, gourmet pastas and sauces in the same place Dave's family has lived for more than 35 years. He strive to use only their own or locally grown ingredients sourced from trusted, conscientious farmers like Lull Farm, Kimball Fruit Farm and Brookford Farm. He is committed to growing organically and sourcing within their community for the freshest, healthiest and most delicious ingredients season after season.
