Gluten Free Gnocco Sardo
They have the shape of a small shell, with a deep ridge in the middle that is perfect for absorbing condiments: Gluten Free Gnocco Sardo are a fanciful alternative pasta designed for coeliacs and the gluten intolerant.
The mix of highly select flours gives them a full taste, which is combined above all with meat sauces.
Their rough surface is the result of bronze drawing, and sauces closely adhere to it.
- Cooking Time
Thoughts and inspirations
Garofalo Gluten Free Gnocco Sardo is a reinterpretation of the classic Sardinian malloreddu, a pasta that originates from the Medio Campidano area.
Their name is a diminutive of malloru, which in dialect means a bull. Malloreddu, therefore,
means calves and is linked to the peasant and pastoral tradition of Sardinia.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Corn flour (50.4%),
brown rice flour (22%),
rice flour (21.4%),
potato starch, quinoa (3%),
May contain traces of soy
- Energy1571 kl / 358 kcal
of which saturated1,8g
of which sugars 77 g
- Fibre2,8 g
- Protein7,0 g