Gnocchette are dense little ridged seashells that resemble - you guessed it - gnocchi. But these are no potato dumplings, just perfectly chewy bites of pasta that are delicious with a rich sauce and fresh crabmeat or a thick lamb ragù. In Sardinia, gnocchette are called malloreddus and served alla Campidanese, with sausage, tomato and saffron sauce.
These Gnochette are a wonderful shape and texture - just the size of cannellini beans, with nice little ridges and ‘pocket’ that sauces cling to. Fun to eat, in soups, pasta salads, or with sauces from simple aglio e olio to tomato to creamy sauces. Buonissima! :-D
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Thomas OConnell
Gnocchette
A hard to find pasta shape in wheat. Absorbs red and white sauces equally well and slides down your throat like silk. Thanks for carrying them.
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David M. Coffman
Something new and different.
For those of you who aspire to something unusual, here it is. Easier to eat, easier
to sauce; that is butter, cream sauce, red, pink, basil. any of them work well.
