Gnocchetti sardi
nyok-KET-tee SAR-dee
Small ridged dried shell, the commercial malloreddus.
Name. Little Sardinian gnocchi.
How to cook gnocchetti sardi: 10 to 13 minutes, with a timer
What it is
Gnocchetti sardi are the dried, extruded version of malloreddus: small ridged shells sold by every brand, sometimes just as gnocchi on the box. They are not potato gnocchi.
They carry the same sauces as the hand-made original and are a strong all-purpose short shape.
How to cook gnocchetti sardi
10 to 13 minutes in boiling salted water. Al dente at 7 minutes, fully cooked at 13.
7:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the gnocchetti sardi. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Bite a piece at 6 minutes. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
Ridged shells hold sausage, tomato, pesto, and cheese. They also hold up cold.
Pairs with: Sausage ragu · Pomodoro · Pesto alla genovese · Meat ragu · Pasta salad
Classic plates: Gnocchetti sardi alla campidanese, Gnocchetti al pesto.
By brand: numbers, cook times, spec sheets
3 brands, 7 product pages. Cook times run from 2 to 11 minutes across brands, so read the box, not a rule. A blank cell is a figure the brand does not state.
| Brand | Product | No. | Cook | Length | Wall |
|---|---|---|---|---|---|
| De Cecco | Gnocchi no. 46 | 46 | 9 min, al dente 7 | ||
| Rummo | Gnocchetti Sardi | 63 | 11 min | 21 mm | 1.35 to 1.75 mm |
| Rummo | Gnocchignocchi | 2 min | |||
| La Molisana | Gnocchi | 26 | 10 min | ||
| La Molisana | Gnocchetti Sardi | 27 | 11 min | ||
| La Molisana | Gnocchi Integraliwhole wheat | 2 min | |||
| La Molisana | Gnocchi Senza Glutinegluten-free | 2 min |
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No gnocchetti sardi? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
gnocchi (dried), gnocchetti, gnocchi sardi.
Sources
- Gnocchi no. 46, De Cecco (cook time, catalogue number, from the brand's own product page)
- Gnocchetti Sardi, Rummo (cook time, catalogue number, spec sheet dimensions, from the brand's own product page)
- Gnocchi (gnocchi), Rummo (cook time, from the brand's own product page)
- Gnocchi, La Molisana (cook time, catalogue number, from the brand's own product page)
- Gnocchetti Sardi, La Molisana (cook time, catalogue number, from the brand's own product page)
- Gnocchi Integrali (whole wheat), La Molisana (cook time, from the brand's own product page)
- Gnocchi Senza Glutine (gluten-free), La Molisana (cook time, from the brand's own product page)
- Cook time: De Cecco no. 46 (gnocchi): 13 min.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.