In their country of origin Sardinia they are called malloreddus, which in the Sardinia dialect literally means "small dumplings" and is considered the typical court of antonomasy. The special features of these small dumplings are the size that is designed to give an inimitable texture, and the striped surface once produced by crushing the dough pieces with the thumb on the bottom of a wicker basket called "coarse", and today using a cutting board was grooved. Particularly tasty with traditional recipes, in combination with fresh ricotta or pecorino cheese, the Sardinian gnocchetti are also good with tomatoes or meat sauces.
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