Delicious Homemade Gnocchi Sardi – 2 Ingredients Malloreddus Pasta
This gnocchi sardi recipe was first published on the 12th June 2023.
If you are after the best comfort food pasta recipe, you have to absolutely try this gnocchi sardi. The most delicious little Sardinian gnocchi that you can eat straight away or freeze for later. What I love most about this recipe is the making. It’s such a meditative process when making them and seeing them curl.
Making pasta is part of the culture and if you come to visit, make sure to go for a class and really taste what making homemade pasta is all about and if you want to learn how to make it at home, we have a full e-book on pasta! But getting back to the star of the show, malloreddus and Sardinia. This island is one of the most well-known in Italy and one that holds so much culture, beautiful landscapes and so much great food.
As I haven’t been yet in person, I decided to take a trip to Sardinia through this gnocchetti recipe and let me assure you, making gnocchi sardi recipe easy was a true delight. And the best part is that it’s an activity you can make with the whole family and even kids. Simona and I truly had fun making them and seeing them take shape.
What are gnocchi sardi? Where are malloreddus (gnocchetti sardi) from?
Gnocchi sardi or known as gnochetti sardi (little gnocchi) are a ridged slightly rounded type of pasta typical of Sardinia. This homemade pasta is also known as Malloreddus, taking its name from the area of Medio Campidano in the South of Sardinia. But this traditional pasta shape also takes different names depending on the size and if they are ridged or smooth of the gnocchetti in different parts of the island, like macarones caidos or cravaos. (Wikipedia)
Traditionally, the pasta shape was created by pressing the pieces of dough against the end of ciuliri, a type of straw sieve, think like the bottom of a wicker basket. Their slightly rounded shape and ridged surface, make it the perfect shape to cling and hold to sauce better.
How are gnocchi Sardi different from traditional gnocchi?
This pasta recipe is different from traditional gnocchi because of its ingredients. When you think about gnocchi the first recipe that comes to mind is potato gnocchi or made with an egg dough. But in Italy, gnocchi has far more versions. From Abruzzo’s spinach gnocchi, canederli from South Tyrol to Tuscany’s ricotta gnocchi. (The Pasta Project)
What ingredients will I need for this gnocchi recipe?
As the title says, this gnocchetti recipe only requires two ingredients:
- semola rimacinata flour – semolina flour is made from durum wheat, has a slightly sweet and nutty flavour and it’s very high in protein as well as gluten. This gnocchi sardi requires a type of durum wheat semolina called ‘rimacinata’, which means it’s the finest one to give a smooth texture to your gnocchetti.
- warm water – as it’s only two ingredients, lukewarm water will help activate the gluten in this sardinian pasta dough which will give the pasta to hold its shape and texture. And it will as well absorb and bind the particles in the flour, making the dough elastic and pliable. If too little water is used, the dough will be crumbly and if too much is used, it will be sticky and unmanageable.
Can I avoid resting the dough for this sardinian gnocchi recipe?
No, you don’t! Letting the dough rest after kneading will allow the semolina to fully absorb the water, making it easier to roll and shape it. This also ensures to have a smoother dough that won’t crack while shaping the gnocchi sardi.
Can I substitute anything in this 2 ingredient pasta recipe?
As it’s only two ingredients it would be very difficult to substitute anything in this gnocchetti recipe. You can play a lot with condiments and how to serve them though. Or check out different pasta recipes like scarpariello, pasta alla cenere or ciriole.
How to make gnocchi sardi
You will start off by placing the flour on the work surface or in a large mixing bowl. Using the bottom part of a bowl, make a well in the middle of the semola flour, then add the warm water right in the middle. Mix it slowly with a fork, adding a little more from each side as you’re mixing it in.
Once it has come together, and there is no flour left to incorporate, start working the semolina pasta dough with your hands. Wrap it in cling film and let rest the dough for ten minutes at room temperature and then knead it again for 2-3 minutes extra until smooth. Wrap it again in plastic wrap and rest it for an hour.
With the help of a bench scraper, cut a piece of the pasta dough and keep the rest wrapped. Sprinkle any remaining flour and start rolling it from the middle to the side in long strands. With the bench scraper, cut them into 2 cm pieces, roll them applying pressure with the side of your thumb on the gnocchi board and letting the piece of dough curl in the deep ridges. Keep doing the same with the rest of the dough.
Cook al dente and while your pasta cooks, prepare your favourite sauce or freeze them for later. Enjoy your Sardinian gnocchetti!
How can I serve malloreddus recipe pasta?
These sardinian gnocchi are a very popular Italian meal and there are many ways to have them. You can start with the traditional way, called malloreddus alla campidanese, which is made with a delicious sausage meat ragu. You could have them with a variety of gnocchi sauce, from tomato sauce and pecorino romano to a red pesto sauce, nduja ragu, white ragu, pink sauce or vodka sauce. Maybe butter and bay leaf or even with tomato butter sauce or saffron.
Basically, this homemade gnocchetti pasta is so versatile and easy to have with anything you love, from simple olive oil and cheese to any rich pasta sauces as well as a glass of white wine on the side. Also, if you are after something sweet to have at the end of your lunch, you have to check out a classic tiramisu, a delicious biancomangiare or wash it all off with some pistachio liqueur.
Can I freeze the gnocchetti sardi?
You absolutely can! Freezing the gnocchetti is so easy. All you have to do is freeze them on a board first with some flour at the bottom and spread them around so that they are not touching. When they are frozen, you can move them in a ziplock bag. Like this, you will make sure that they won’t all freeze in a clump.
When you need to use them, just pour them in boiling water and it will only take a few minutes for them to float to the top. Prep your favorite pasta sauce and you are done!
Do I really need a gnocchi board to shape them?
Not really! Most recipes call for one, but traditionally a basket with a sieve was used. Anyway, if you don’t have one on hand or don’t want to commit before trying, a fork can work as well. Just use the tines to help you create the ridges. This is the easiest way to substitute it. You might also find around that a cheese grater or toothpicks are suggested, but we never tried them.
Do you have more pasta recipes to suggest?
By now you might have understood pretty well our pasta obsession, so yes, we have plenty of pasta shapes that you should absolutely try (and you can also learn more and share your pasta love here):
Handmade pasta shapes
- trofie alla genovese: most delicious hand-rolled pasta with basil pesto;
- ciriole pasta – thicker spaghetti-like pasta with that homemade rustic feel;
- malloreddus – one of the easiest (and in my opinion best) homemade pasta recipes to make from scratch, and perfect to hold that sauce;
- busiate pasta – another one of my favourite shapes with that rustic finish;
Filled Pasta
- ricotta ravioli – these are in my books a pasta that I used to have during big family gatherings, and that says a warm hug is all you need, and nothing beats the taste of them;
- pumpkin ricotta ravioli – if you love pumpkin, this is the pasta recipe for you!
- ricotta agnolotti – delicious pockets of filled pasta.
Baked & Sauce Pasta
- pistachio lasagna – the goddess of pasta (after pasta water, because that’s liquid gold!), anything pistachio is a huge yes from us and the perfect way to welcome September!
- pasta alla crudaiola – simple and quick to make, perfect for the summer too;
- rigatoni pomodoro – a classic that never gets old, simple and quick to make;
- pasta alla cipolla – easy and such a delicious pasta recipe to make with a bit of a crunch;
- baked mostaccioli con ricotta – another Italian-American recipe, but a total hit as a pasta bake in our books, and perfect to welcome the colder months like November and December;
- leftover lasagna recipes – not a recipe for lasagna per se, but there’s plenty of ways you can use your leftovers;
- cannelloni alla bolognese – a classic comfort food with an Italian tag;
- pasta alla cipolla – easy, quick and so so delicious!
- scarpariello pasta – simple and with that kick of spice we all need;
- pasta alla sorrentina – think comfort in a plate with juicy tomatoes and scamorza cheese;
- rigatoni alla carbonara – a Roman classic and an authentic recipe, so forget anything about cream and bacon!
- pasta alla cenere – if you love gorgonzola, olives and cream, this is the pasta for you!
Homemade Gnocchi Sardi
Ingredients
- 400 g semolina flour rimacinata super fine
- 200 g warm water
Instructions
- You will start off by placing the semolina flour on the work surface. Using the bottom part of a bowl, make a well in the middle of it then add the warm water right in the middle. Mix it slowly with a fork, adding a little more from each side as you’re mixing it in.
- Once it has come together, and there is no flour left to incorporate, start working the dough with your hands.
- Wrap it in cling film and let rest the dough for ten minutes at room temperature and then knead it again for 2-3 minutes extra until smooth. Wrap it again in plastic wrap and rest it for thirty minutes to an hour.
- With the help of a bench scraper, cut a piece of the pasta dough and keep the rest wrapped. Sprinkle any remaining flour and start rolling it from the middle to the side in long strands.
- With the bench scraper, cut them into 2 cm pieces and roll them applying pressure with the side of your thumb on the gnocchi board and letting the piece of dough curl in the ridges. Keep doing the same with the rest of the dough.
- When you are done, cook al dente and while your pasta cooks, prepare your favourite sauce or freeze them for later. Enjoy your Sardinian gnocchetti!
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Have you ever been to Sardinia? Have you ever tasted gnocchi sardi? If you get to make the gnocchi sardi let us know in the comments!
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