In their area of origin, Sardinia, they are called "Malloreddus", which literally means "little gnocchi" in the Sardinian dialect. Due to this antonomasia, they are considered a typical dish.
The special feature of these small gnocchi is their size, which was chosen to guarantee a unique consistency, as well as their ridged surface, which used to be created by pressing the pieces of dough with a thumb onto the bottom of a woven basket called "Ciurili", and is now created by using a grooved cutting board.
They taste particularly delicious in traditional preparations combined with fresh ricotta or pecorino, but Gnocchetti Sardi also go well with tomato or meat sauce.
Nutritional information per 100g
Energy value; 1490 kJ/ 351 kcal
Fat 1.5 g
of which saturated fatty acids 0.3 g
Carbohydrates 69 g
of which sugar 3.4 g
Protein 14 g
Fiber 2.9 g
Salt 0.01 g
