Gnocchetti sardi or malloreddus is a typical pasta from Sardinia. The origin of the name ’gnocchetti’ is quite simple as the shape really looks like tiny potato gnocchi, but malloreddus is more difficult: it may mean morsel or little bull (calf). To get the characteristic shape, Sardinians traditionally hand-rolled the pieces of dough on a round reed basket. Nowadays, most people use a small wooden board that looks like a gnocchi board. Sardinian gnocchi have always been the most prepared traditional dish in Sardinia for special occasions, such as holidays, village festivals and weddings. Gnocchetti sardi pasta is served with a variety of sauces, the most well-known is ‘malloreddus alla campidanese’, a delicious fennel sausage, saffron and tomato sauce, but it is also paired with bottarga and clams, with seafood such as salmon or shrimp or simply with pecorino and saffron in a dish called malloreddus ‘a casu furriau’.
Originating from the town of Ittiri, Ciccioneddos are the handmade Sardinian equivalent of gnocchi. These compact, ridged dumplings are traditional wedding fare. The cicioneddos have a more rounded shape than the classical gnocchetti, and are presented in two variants: small and large. These small, round noodles are great for traditional soups as well as pasta side dishes with olives and sun-dried tomatoes. It's also a delightful accompaniment to roasted vegetables. Crumble some goat cheese or grate some parmigiano reggiano on top for a truly delectable meal!
