How to make Sardinian gnocchi, Malloreddus

How to make Sardinian gnocchi, Malloreddus, with durum wheat semolina flour, water, and salt. They are also called "gnocchetti sardi" because they are tiny gnocchi typical of the island of Sardinia. Their texture is firmer and toothier than regular potato gnocchi. Let's make them together.

Song of the day: Luna Mezzo Mare - Lou Monte

Sardinian gnocchi, Malloreddus

Malloreddus are gnocchi from Sardinia (Sardegna), the second largest island in the Mediterranean, off the west coast of Italy. They are tiny gnocchi, hence the name "gnocchetti" (pronounced niokkettee), made of durum wheat semolina flour (in Italian "semola rimacinata"), warm water, and salt. No eggs in this type of gnocchi. Saffron is sometimes added to the water to give them a light yellow color and a lovely flavor. In Sardinia, saffron-flavored gnocchi were reserved for the Sunday meal, while the regular ones were for the everyday meal.

How to make Sardinian gnocchi

In the end, you can make the dough in the food processor, or in a stand mixer fitted with the dough hook. However, I like kneading by hand on a wood board, especially when the quantities are small.

• In a large bowl, or directly onto the work surface, add the semolina flour and form a well. I use the bottom of the bowl to form the well.
• Add the salt to the warm water and mix, then, pour the water into the center of the well.
• Using a fork, or your hands, slowly start to incorporate the flour into the water working from the center out, to form a rough dough. Add a little water if the dough is too dry or a dusting of flour if it seems too wet.
• Lightly flour the work surface and place your dough onto the flour.
• Knead the dough until smooth and it springs back when you press a finger into it, 8 to 10 minutes.
• Wrap it well in plastic wrap or a linen towel and allow to rest for half an hour.

Rolling and shaping

Truly, all you need is a bench scraper or a knife, a gnocchi board, whichever you have, or even a fork, furthermore, a baking sheet lined with a towel or semolina flour.

• Cut a slice of dough at a time and keep the rest covered. Roll the piece into a thin rope, about 1 cm round.

• With a bench scraper, or a knife, cut the rope into little pieces, about 2 cm. Dust some semolina flour on top.

• Take the morsel of dough and press it firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough down the board or fork as you pull it along to create a ridged oval shape. Continue doing this with the remaining dough.

• Lightly dust a baking sheet with semolina flour, or a towel, and place the malloreddus on, not overlapping. Keep them uncovered so they dry out a bit.

Can you freeze these?

As a matter of fact, yes, you can freeze Sardinian gnocchi, Malloreddus, flat on a baking sheet and then store them in an air-tight container for up to 1 month. Cook from frozen in salted boiling water, allowing a few more minutes of cooking time.

How to cook them

Cook the Sardinian gnocchi in a large pot with plenty of boiling salted water. Once they have risen to the surface, leave them to cook for a few more minutes, 5 to 8 minutes total. They are firmer and toothier than regular gnocchi. You can taste one and take them out according to your liking. Finish them in the pan on low heat with the sauce.

Best sauces for Sardinian gnocchi, Malloreddus

Definitely, the most typical sauce for Sardinian gnocchi, Malloreddus, is a sausage ragù, called "alla Campidanese" (post to come).

However, they are also great dressed in a simple tomato basil sauce, or done "alla Sorrentina", that is baked with mozzarella and tomato sauce.

Moreover, you can use this type of gnocchi in Pasta e fagioli with mussels, or "all'Amatriciana", and also in a white Zucchini and mushroom sauce.

Buon appetito!

Print