Specialty Food

 
  • Gourmet Pasta and Sauce
  • Gourmet Pasta
  • Gnocchi
  • "There wasn’t a picture so I called to make sure I was ordering correctly and the person I spoke to was very nice. The placemats were exactly what we needed.
  • J.B. (Fort Collins CO)
  • "Thank you soooo....much the corn souffle was great....I can't get it in my area any more and this was a quick convenient option....I ordered 2 cases and they came frozen solid.....I shared my goodies with my friends and family because they can't get the corn souffle either. I will order more in the future, I have told everyone who you are, the only thing they balked at was the shipping....but I said if you order in more quantity the shipping is less and if you count in if we had to drive 100 miles to get it the price of gas, etc.
  • K.G. (Point Pleasant NJ)
 

Products in Gnocchi

 

Gnocchi

The evolution of gnocchi is quite an interesting one. It is believed that gnocchi, (in Italian "lumps") were the first type of pasta to be eaten by Italians. Theory has it that bits of a dough made of flour and water were pinched off and shaped with the tines of a fork and then dropped into boiling water. These small, tasty dumplings cooked quickly and their texture allowed sauces to readily adhere. With the introduction of the potato from the New World, Italians exchanged wheat flour for potato flour. This resulted in an even lighter, more delicate gnocchi.