Gnocchi sardi
Gnocchi sardi
Gnocchi sardi

Gnocchi sardi

  • GNOCCHI SARDI - The real name of this shape is malloreddus, a kind of small dumpling that literally means “veal” in Sardinian. 
  • CHARACTERISTICS - 100% Italian semolina pasta, cooking time : 7 min. 500g package.
  • IDEAL WITH - Gnocchi sardi are excellent with a nice meat ragù, especially with veal or sausage. They are also great with lighter sauces, for example sauce with fresh tomatoes, ricotta and basil. 
€4.90
TAX incl.
Temporarily Out of Stock

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100%
made in Italy

Our pasta is manufactured, packaged and distributed in Italy, and it is only made with highest quality raw materials originating from Italy

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Description

The real name of this shape is malloreddus, a kind of small dumpling that literally means “veal” in Sardinian. Pasta makers subsequently preferred the term “gnocchi sardi” for selling their pasta, which was more understandable for consumers. They are also sold with the name macarones coidos or ciciones in north-west Sardinia. 

Malloreddus are the typical dish of Sardinian cuisine. Saffron (whose crops from Sardinia are imported worldwide) was originally used directly in the dough and gave it a slightly yellow colour. Today, however, saffron is added directly to the sauce with which the gnocchi are enjoyed.  

IDEAL WITH

Gnocchi sardi are excellent with a nice meat ragù, especially with veal or sausage. They are also great with lighter sauces, for example sauce with fresh tomatoes, ricotta and basil. 

NUTRITIONAL FACTS

  • Valori nutrizionali (Nutritional facts) 100 g (3,53 oz):
  • Valore energetico (Energy) 360 Kcal (1527 KJ)
  • Proteine (Proteins) 13 g
  • Lipidi (Total fats) 1,4 g di cui acidi grassi saturi (Saturates) 0,7g
  • Carboidrati (Carbohydrates) 72 g di cui zuccheri (Sugars) 2,8 g
  • Fibra (Fibre) 3,7 g
  • Sodio (Salt) 0,02 g

SUMMER HOLIDAY CLOSURE NOTICE

We will be closing our doors this Friday 14th August until Monday 24th August for our annual summer holidays. Any order placed during this period will be processed on the 24th of August. For any enquires please email: info@pastafabbri.it.