Gnocchetti Sardi or Malloreddus

In a previous post, I showed how to make Sausage and Tomato Sauce alla Campidanese to accompany Gnocchetti Sardi or Malloreddus Sardus.

Here is how to make the actual pasta—Gnocchetti Sardi or Malloreddus—at home. For this recipe, you will need a wooden gnocchi board. Here in the U.K., I found mine at Dunelm for only £3, but you can also look online and choose one with a design of your preference, rather than stripes. I personally go for the classic Sardinian shape with stripes.

Sardinian Gnocchetti or Malloreddus

Ingredients (4–5 servings)

• Semolina flour – 500 g

• Lukewarm water – 200 g

• Salt – 5–8 g

• Extra virgin olive oil – 1 tbsp

Let's Jump to the Method

1. In a large mixing bowl, combine the semolina flour and the salt.

2. Slowly add the water to the mixture until a dough forms.

3. Knead the dough for about 5–10 minutes until it is smooth and elastic.

4. Cover the dough with a damp cloth and let it rest for about 30 minutes.

5. Take small pieces of dough and roll them into ropes about 15 cm long and 1.5 cm thick. Cut the ropes into small pieces, about 1 cm each.

6. Using a wooden gnocchi board, fork, or sushy mat, press and roll each piece of pasta to create the characteristic small seashell shape of Gnocchetti Sardi (see video).

7. Place the shaped pasta on a baking sheet sprinkled with some dried semolina.

8. Once you have finished shaping the Gnocchetti, cover them with a clean kitchen towel and let them rest and dry for about half a day.

9. To cook the Gnocchetti Sardi, bring a large pot of salted water to a boil (about 10 g of salt per litre of water).

10. Add the Gnocchetti and cook for about 5 minutes.

11. Drain the pasta and toss with your sausage tomato sauce (see my recipe) or any other sauce of your choice.

12. Enjoy your homemade Sardinian Gnocchetti (Malloreddus) pasta! You can store them in the fridge for up to 2 days or in the freezer for up to 30 days in an airtight container.

Sardinian Gnocchetti or Malloreddus