Gnocchetti Pasta: Tips, Tricks, and Delicious Recipes


Gnocchetti pasta, or malloreddus, is a traditional dish from Sardinia, Italy. Its small, ridged shape makes it perfect for holding onto delicious sauces.This pasta is a part of Sardinian culture. It’s like you bring a piece of Sardinia into your kitchen with this fun; let us see how to make this pasta

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Overview of Gnocchetti Pasta

So, what exactly is gnocchetti pasta? Gnocchetti, or malloreddus. It is small, ridged pasta pieces resembling miniature gnocchi.  Gnocchi is made with semolina flour and water. What makes it good is that it can pair with a variety of sauces.

Learn more about the history and cultural significance of Sardinian cuisine here.

Ingredients Overview For homemade gnocchetti

Ingredients Overview For homemade gnocchetti

Key Ingredients:

Semolina flour: Give it a unique aroma and flavor.

Salt: Enhances flavor.

Optional ingredients:

Saffron: For a unique, authentic taste.

Eggs: For a richer dough, though not traditionally used.

Discover the nutritional benefits of semolina flour.

Chef’s Tips for Perfect Sardinian pasta

To make great gnocchetti, you need some tips :

Knead the dough well: This helps develop gluten, giving the pasta its chewy texture.

Use a gnocchi board or fork: Roll the dough pieces to create ridges that hold onto the sauces.

Rest the dough: Letting it rest for 30 minutes makes it easier to shape.

Avoid over-dusting: Too much flour can make the dough difficult to handle.

Common mistakes include:

Too much water Makes the dough sticky.

Insufficient kneading: Results in a tough texture.

Try our lemon garlic parmesan chicken for a flavorful side.

Customizing Your malloreddus

Popular Sauce Pairings:

Tomato butter sauce: A simple, yet rich option.

Sausage ragu: Traditional and hearty.

Pesto: For a fresh, herby flavor.

Personal Twists:

Herbs and spices: Add basil, oregano, or chili flakes.

Seasonal vegetables: Incorporate local, fresh produce.

Seasonal Variations:

Summer: Light sauces with tomatoes and basil.

Winter: Heavier sauces like ragu or cream-based.

Health Benefits of Gnocchetti Pasta

Nutritional Profile:

Semolina flour: Rich in protein and fiber, supporting digestive health.

Homemade pasta: Contains fewer preservatives and additives compared to store-bought options.

Health-conscious Variations:

Whole wheat gnocchetti: Higher in fiber.

Gluten-free options: Using alternative flours like rice or chickpea flour.

What to Serve with Gnocchetti

Complementary Side Dishes:

Salads: A fresh green salad with vinaigrette.

Bread: Crusty bread to soak up the sauce.

Pair your gnocchetti with this spicy lasagna soup for a hearty meal.

Wine Pairings:

White wines: Such as Vermentino.

Red wines: Like Cannonau.

Learn about pairing wines with pasta dishes.

Check out our delicious linguine pasta with homemade pesto sauce for another great pasta dish.

Now that you know how to make and enjoy gnocchetti pasta, why not give it a try? Share your experiences and any unique variations you come up with. We’d love to see your creations and hear your feedback!


Gnocchetti Pasta: Tips, Tricks, and Delicious Recipes

Discover how to make gnocchetti pasta with tips, sauce pairings, and health benefits. A complete guide to this Sardinian classic

  • Author: Gabriela cardenas
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Italian
  • Diet: Vegetarian


  • 2 cups semolina flour
  • 3/4 cup warm water
  • A pinch of salt
  • Optional: saffron, eggs


  1. Prepare the Dough: Combine semolina flour and salt. Gradually add water while mixing until dough forms.
  2. Knead the Dough: Knead for 10 minutes until smooth and elastic. Let it rest for 30 minutes.
  3. Shape the Gnocchetti: Roll dough into thin ropes, cut into small pieces, and shape using a gnocchi board or fork.
  4. Cook the Gnocchetti: Boil in salted water for 5 minutes or until they float. Drain and serve with your favorite sauce.


  • Resting the Dough: Allowing the dough to rest makes it easier to shape.
  • Avoid Over-dusting: Too much flour can make the dough difficult to handle.
  • Storing: Store fresh gnocchetti in the fridge for up to 3 days or freeze for longer storage.

Keywords: gnocchetti pasta, malloreddus, Sardinian pasta, homemade gnocchetti

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