We made these gluten free gnocchi sardi (die # 191) for the dinner at Heritage RVA with 425 grams of yellow mustard, 425 grams of whole eggs, 1900 grams of What IIF flour and 100 grams of potato flour. The pasta had great bite. As you can see above the ridges were well defined and the flavor was intense. It matched beautifully with lamb heart ragout we served it with. Now that we have the recipe, the real question is what to pair it with next?