Italians take their pasta shapes very seriously, and there's good reason. Gnocchetti are a short pasta hailing from Sardinia. Like small shells, they are more open than the famous gnocchi they're named after. This bowl-like shape, combined with grooved stripes, makes ghocchetti ideal for capturing meat ragout, as this pasta is typically served in Sardinia. Also very child-friendly. Check out Italian Foodies' range of ragout: wild boar, deer, or roe deer.
Italian durum wheat semolina, water
Cook your gnocchetti sardi in a generous pot of boiling, salted water for 14 minutes. Strain, dress and serve. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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