Artisanal fresh Italian pasta.
Sardinian gnocchetti, also called malloreddus are undoubtely a classic of the Sardinian cuisine. They are called gnocchetti because they are made in the same way as gnocchi: you take a piece of dough and roll it on the surface until you get a long and rather thin cylinder that will be cut into pieces of about 2 cm. Each chunk will then have to be passed over the traditional rigagnocchi, to make the classic ridging.
Thanks to their particular shape, the Gnocchetti Sardi are perfect to be paired with any type of sauce, based on meat, fish and vegetables.
How to eat?
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