De Cecco Potato Gnocchi No.401 is a 17.6 oz shelf-stable pack of bronze-die potato dumplings made in Italy, cooking in salted boiling water in a few minutes for a soft, sauce-ready bite, shipped fast from New Jersey.
De Cecco Potato Gnocchi No.401: Bronze-Die Italian Potato Dumplings
- Bronze-die processed — a rough surface texture that helps sauce cling to every piece
- Soft, delicate potato texture — the classic consistency of a traditional potato dumpling
- Made in Italy — produced by De Cecco, one of Italy's long-established pasta makers
- Quick cooking — ready in about 2 to 3 minutes once the gnocchi float
- Naturally high in protein & iron — a nutritious base for a quick weeknight dinner
- 17.6 oz shelf-stable pack — no refrigeration needed until the package is opened
How to Use
Bring a large pot of generously salted water to a boil, add the gnocchi, and cook until they float to the surface, about 2 to 3 minutes. Lift them out with a slotted spoon and toss gently in your sauce of choice, such as tomato, gorgonzola cream, or brown butter and sage. Store the unopened package in a cool, dry pantry, and read the printed label for exact allergen and ingredient details, since recipes can occasionally change between production runs.
About De Cecco
De Cecco has been producing pasta in Fara San Martino, Italy since 1887, building a reputation for bronze-die texture and consistent quality across its range. The Potato Gnocchi No.401 extends that tradition to a shelf-stable dumpling format that holds sauce the way fresh gnocchi does. Browse more Italian staples in our Pasta collection. Learn more at dececco.com.
Frequently Asked Questions
Does De Cecco Potato Gnocchi No.401 contain allergens?
Potato gnocchi is typically made with wheat flour and potato, and this style may include egg as a binder, so it likely contains wheat and could contain egg. De Cecco makes many pasta products in shared facilities, so always read the printed ingredient and allergen panel on the package before serving, since formulations can change between production runs.
How do I cook De Cecco Potato Gnocchi No.401?
Bring a large pot of generously salted water to a rolling boil, then add the gnocchi. They are done once they float to the surface, which usually takes about 2 to 3 minutes. Lift them out with a slotted spoon rather than draining in a colander, so the delicate dumplings don't break apart, then toss with sauce.
What sauces pair best with De Cecco Potato Gnocchi?
The bronze-die surface texture helps sauce grip every piece, so classic tomato sauce, gorgonzola cream, pesto, and brown butter with sage all work well. Braised meat ragu is another good match, since the soft potato dumplings soak up richer sauces nicely. Toss gently right after cooking so the gnocchi stay intact and coated.
Is De Cecco Potato Gnocchi No.401 made in Italy?
Yes. De Cecco Potato Gnocchi No.401 is produced in Italy by De Cecco, a pasta maker founded in Fara San Martino in 1887. It is imported into the United States as a genuine Italian product rather than being made under license domestically, and it comes in a 17.6 oz shelf-stable package.