Sauce lovers, Setaro’s gnocchetti Napoletani is the pasta shape for you. A pint-sized version of gnocchi Napoletani, this is a small, hollow pasta that resembles an open shell or a fluffy cloud. Its open cup is perfectly suited to capture tons of sauce, guaranteeing an extra-flavorful bite every time.
Unlike the fluffy potato dumplings you probably know as gnocchi, this southern Italian style is made in the same way as other pasta, using just semolina flour and water. The word gnocchi literally means “lumps,” and may have originally come from the Italian word nocca (“knuckles”). This variety shares a similar knobbly shape with its more familiar cousin and makes an adorably versatile addition to your pasta arsenal.
Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta. The semolina flour they use is minimally processed, creating a more flavorful product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.