Liguori Gnocchi Sardi
Liguori Gnocchi Sardi: short dry pasta in a traditional Italian regional shape by Liguori (Liguori Le Classiche IGP range); ingredients: Italian durum wheat semolina.
Liguori Gnocchi Sardi is short dry pasta in a traditional Italian regional shape made by the Italian brand Liguori. The product belongs to the Liguori Le Classiche IGP range. On the official site the product is labelled Pasta di Gragnano IGP, the EU protected geographical indication for dry pasta made in Gragnano. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
The official site names the main ingredients: Italian durum wheat semolina. Cooking time according to the official site: 13–14 minutes. Protein: 14.5 g per 100 g.
Regional shapes like this are served with vegetables such as turnip tops or broccoli, with tomato sauce, sausage or ricotta. Allergens: gluten (wheat).
Facts
| Raw material | Italian durum wheat semolina |
|---|---|
| Duration | 13–14 min |
| Main use | Vegetable and tomato sauces, sausage, ricotta |
| House range | Liguori Le Classiche IGP |
How it connects to Pasta
Liguori Gnocchi Sardi → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Liguori Le Classiche IGP, Malloreddus, Pasta di Gragnano
Frequently asked questions
How long do you cook Liguori Gnocchi Sardi?
13–14 minutes, according to the official Liguori website.
What are the ingredients of Liguori Gnocchi Sardi?
Italian durum wheat semolina.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Liguori Semi di Melone · Liguori Lumache Rigate · Liguori Pasta Mista · Liguori Candele Spezzate · Liguori Capellini · Liguori Farfalline