In the region where they are made in Sardinia, these gnochetti are called malloreddus, which in the Sardinian dialect literally means 'little gnocchi'. The special thing about these little gnocchi is the size, which is specially developed to create an exceptional consistency. The ribbed surface was formerly obtained by pressing the pieces of pasta with the thumb on the bottom of a wicker basket called 'ciurili'. Nowadays, this is done using a grooved plate.
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