Gnocchetti

Sardinian gnocchetti are a type of pasta, as the name suggests, typical of the Sardinian region. On the island they are called malloreddus, meaning “little bulls”, and are used in numerous recipes. The shell shape makes them perfect, together with the gold drawing, to accommodate the sauce. It is almost superfluous to specify that, no matter the recipe, a sprinkling of Sardinian pecorino is strongly recommended.

THE FIRST GLUTEN-FREE PASTA DRAWN IN GOLD

GlutiNiente stands out for the production process:

• gold drawing that stresses the dough less and gives ideal porosity and excellent permeability to the condiments;
• slow drying at low temperatures, as in the best tradition, which preserves the nutritional properties, enhancing the flavor and aroma.

GNOCCHETTI ALLA CAMPIDANESE

The traditional gnocchetti recipe is certainly “Malloreddus alla Campidanese”. The dish includes a ragù based on Sardinian sausage and saffron-flavored tomato sauce. The dish, as per tradition, is then sprinkled with Sardinian pecorino. This is not the only recipe for which Sardinian dumplings are used. Certainly, the slow drying process at low temperatures, combined with the slow drawing, ensure that these dumplings are able to perfectly absorb any sauce.