Malloreddus – Gnocchetti Sardi from Sardinia with Tomato Sauce

Based on the last announcements, it seems that Italy will open up to visitors this summer.. If you are planning to spend the holiday in the beautiful Sardinia region, don’t miss the chance to taste its regional pasta called Malloreddus, or gnocchetti sardi.

We won’t unfortunately spend the summer in Italy this year, so we prepared the Malloreddus at home, pretending to be on a white sandy beach overlooking the fabulous limpid turquoise waters of Sardinia.

We want to thank Benedetta and Valeria from Local Aromas for sharing their recipe with us. If you want to get to know these nice sisters, read the interview here.

🍷 Francesca🍴

Malloreddus – Gnocchetti Sardi

RECIPE:

Malloreddus – Gnocchetti Sardi

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INGREDIENTS

For the Malloreddus

• 200 gr semola flour (1 1/2 cup – 7 oz)
• 100 ml water (1/2 cup – 3,6 oz)

For the Tomato Sauce

• 400 gr of tomato puree
• 3 tbs extra virgin olive oil
• sea salt
• basil

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INSTRUCTIONS

• Place the semola flour on your working surface.With the tip of your fingers make a large well in the center of the flour with a circular movement, and then pour the water a little at the time. Start kneeing the dough energetically. With the heel of one hand press deeply into the dough, then stretch it out away from you. Fold it back on itself then turn it a little clockwise. Knead, fold, turn, and repeat.

• Do this for at least 10 minutes, until obtaining a firm elastic dough.

• Wrap up the dough into the cling film wrap and leave it to rest at room temperature for at least one hour.

• Cut a piece of dough and cover the rest with a kitchen towel so it doesn’t dry out. Start rolling the dough into a long rope with diameter size of your index finger. Using a cutter or a knife, cut the rope into small pieces of about 1,5 cm (0,6 inch).

• Place each little piece of dough on your rigagnocchi (gnocchi board). Stick your index finger in the center of the dough and pull it towards you. Don’t be afraid to apply pressure, you want a dimple on one side and stripes on the other.

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• Prepare the seasoning. Follow this recipe to prepare a quick tomato sauce: here

• Fill a large pot with water and bring to boil. When the water is boiling, add salt and pour the Malloreddus into the water. Cook them for about 5-7 minutes. With a skimmer spoon take them, drain well and transfer them to the pan with the seasoning. Toss well and serve with a sprinkle of Parmigiano Reggiano.