Gnocchi, the Semolina Kind, Not the Potato Kind.
5 sizes, $7 to $150.
Worth saying plainly, because people expect the other thing: our gnocchi is the semolina shape, not the potato dumpling. It comes off the bronze die as a short shell with deep ridges outside and a hollow inside, so it picks up sauce on both surfaces. It has a firmer, chewier bite than potato gnocchi and it will not fall apart on you in a hot pan. If you have had gnocchi sardi or malloreddus in a Sardinian restaurant, this is that family.
Semolina flour and water. Nothing else.
Order this pasta
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Sizes and prices
Same five packages for every shape we make.
250 g / 8.8 oz
2 portions
$7
600 g / 1.3 lb
4 to 6 portions
$20
1.3 kg / 3 lb
10 to 13 portions
$40
2.2 kg / 5 lb
15 to 22 portions
$70
4.5 kg / 10 lb
30 to 45 portions
$150
Best paired with
- Sausage and fennel
- Sunday gravy
- Brown butter and sage
- Gorgonzola cream
- Tomato and pancetta
- Pesto
- Baked with mozzarella
- Beans and greens
Cooking tip
Semolina gnocchi wants a full boil and a minute or two longer than the strand shapes, since the shells are thicker. Fish one out and bite it before you drain the pot.
Recipe inspiration
Gnocchi with Sausage and Fennel
Brown crumbled Italian sausage in a wide pan and take it out. In the same fat, soften a sliced fennel bulb and an onion until they go sweet and a little golden. Put the sausage back, add a splash of white wine and a spoonful of tomato paste, and let it tighten up. Cook the gnocchi, move it straight into the pan with a ladle of pasta water, and toss until the sauce grabs the ridges. Grated pecorino and cracked black pepper to finish.