Fresh potato gnocchi made with 80% potatoes, produced by Pastificio Stroppa in Pieve Emanuele (Milan) since 1968 and delivered refrigerated by LAPA across Switzerland. The 1 kg food service bag (carton of 10) cooks in 1-2 minutes in salted boiling water and yields 5-6 portions of 180 g, ideal for restaurants, trattorias, canteens and catering.
What Are Potato Gnocchi?
Gnocchi are one of the great classics of Italian home cooking: soft dumplings of potatoes and flour, shaped into small pieces and cooked in boiling water. The potato version became a staple of Italian tables during the nineteenth century and is today on the menu of virtually every trattoria from Milan to Naples. A good gnocco must be soft, light and taste clearly of potato — exactly what a high potato percentage delivers.
Pastificio Stroppa: Fresh Pasta Since 1968
Pastificio Stroppa was founded in 1968 in the Milan area as a father-and-son artisan workshop producing fresh pasta and gnocchi for local shops. Since 1980 the company has been led by Angelo Stroppa, and in 2013 it moved into a modern production site in Pieve Emanuele (Milan) serving restaurants, catering, company and school canteens. The producer is BRC and IFS certified and also runs a certified organic line.
Why 80% Potatoes Makes the Difference
Many industrial gnocchi are built on flour and starch with a modest share of potato. With 80% potatoes, these gnocchi keep the soft texture and the genuine flavour of homemade gnocchi: they stay tender, absorb sauce well and hold their shape in the pan without turning gummy. One 1 kg bag serves 5-6 professional portions of 180 g.
How to Cook Them in a Professional Kitchen
Bring a large pot of salted water to a rolling boil, drop in the gnocchi and lift them out with a skimmer as soon as they float to the surface, after about 1-2 minutes. Finish them directly in the pan with the sauce for 30-60 seconds so they absorb the seasoning. For gratins, undercook slightly, dress and bake until golden. Do not overcrowd the pot: cook in batches of 1 kg maximum per 5 litres of water.
Classic Recipes and Pairings
- Gnocchi burro e salvia: pan-tossed with melted butter, fresh sage and grated Parmigiano Reggiano — the quickest classic
- Gnocchi alla sorrentina: tomato sauce, fior di latte and basil, baked until the cheese melts
- Gnocchi al gorgonzola: cream of gorgonzola with walnuts, a Lombard bistro staple
- Gnocchi al pomodoro: simple tomato and basil sauce with extra virgin olive oil
Common Mistakes to Avoid
- Overcooking: gnocchi are done when they float — leaving them longer makes them mushy
- Cooking in too little water: the temperature drops and the gnocchi stick together
- Rough stirring: lift them out with a skimmer instead of pouring them into a colander
Format, Storage and Logistics
The bag contains 1 kg of fresh gnocchi; the full carton holds 10 bags for 10 kg of product, ideal for stock rotation in professional kitchens. Store refrigerated at 0-4 °C and follow the best-before date printed on the pack. EAN 8016857020155.
B2B and B2C refrigerated delivery from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker).
Who It Is For
Designed for Italian restaurants, trattorias, hotels, company and school canteens, caterers and delicatessens that want a reliable fresh gnocco with real potato flavour, plus private customers who love cooking Italian at home.
