Gnocchetti Sardi, also known as malloreddus, is a traditional pasta hailing from Sardinia, Italy. These little pasta shells, with their distinctive ridged texture, look a bit like potato gnocchi, but don’t let that fool you.
Making this pasta from scratch is easier than you might think, and it delivers an authentic taste of Sardinia right in your own kitchen. Plus, this particular pasta is naturally vegan because it doesn’t include eggs or potatoes.
Malloreddus boasts a rich cultural history and is traditionally made with semolina flour, water, and a touch of saffron, giving it a lovely golden hue. I’m going to show you how to make this simple pasta at home.
This gnocchetti recipe will walk you through the ingredients you’ll need, provide step-by-step instructions, offer helpful tips for success, suggest delicious serving ideas, and explain how to properly store your homemade pasta.
Key Ingredients for Authentic Gnocchetti Sardi
Let’s dive into what you’ll need to make these delightful little pasta shells.
For the Malloreddus Pasta
- Semolina Flour (Semola Rimacinata): This is the real star of the show, the foundation upon which your pasta will be built. It’s important to use fine semolina flour, as this will give you the best texture. Different types of semolina can affect the final result, so look for “semola rimacinata” for the most authentic gnocchetti.
- Water: Just plain water, but it’s the binding agent that brings everything together. Room temperature water is best; the temperature can affect the dough’s consistency, so lukewarm is the way to go.
- Saffron (Optional): A pinch of saffron can add a lovely color and a subtle, almost floral flavor. It’s a traditional touch, and it really elevates the dish. You can even add a pinch to the cooking water to give the pasta a delicate yellow hue.
- Salt: A pinch of kosher salt will enhance the flavors of the dish.
For Serving (Sauce Suggestions)
Once your gnocchetti are cooked, the possibilities are endless! A classic tomato sauce is always a winner, or you could try a creamy pumpkin sauce for something a little different. Tomato butter sauce is also amazing.
And if you want to really immerse yourself in Sardinian cuisine, check out “malloreddus alla campidanese,” another popular Sardinian pasta dish!
Making the Dough: A Step-by-Step Guide
Here’s how to make the perfect gnocchetti sardi dough:
1. Combine the ingredients
In a large bowl, add 250 grams of fine semolina flour. Slowly pour in 125 mls of room temperature water. Add a drizzle of olive oil and a pinch of salt.
2. Knead the Dough
This is the most important part! Knead that dough like you mean it. For about 10 minutes, until it forms a smooth, elastic ball. Getting the right consistency is key for good gnocchetti. Dough too dry? Add a tiny bit of water. Too sticky? Sprinkle in a little more flour. Humidity can affect this, so keep a small bowl of water and some extra flour nearby while kneading, and adjust as needed.
3. Resting the Dough
Don’t skip this step! Letting the dough rest is important. It allows the gluten to relax, which makes the gnocchetti tender. Cover the dough tightly with plastic wrap (this keeps it from drying out) and let it rest for at least 30 minutes. You can even let it rest longer – up to an hour – if you have the time. This resting period is a good time to get your sauce ready!
Shaping the Gnocchetti: Mastering the Technique
Once you’ve made your gnocchi dough, you’re ready to shape it. The shaping process is where the gnocchetti get their distinctive look and texture. Here are a few ways to do it.
Traditional Methods
There are three common ways to shape gnocchetti:
- Using a Gnocchi Board: A gnocchi board is a small, ridged wooden paddle specifically designed for shaping gnocchi. To use it, hold the board at a slight angle, place a small piece of dough at the top, and use your thumb to press and roll the dough down the board. This creates the characteristic ridges that help the sauce cling to the pasta.
- Using a Fork: If you don’t have a gnocchi board, a fork works just as well. Hold a fork upside down and press a piece of dough against the tines with your thumb, rolling it down to create ridges. With a little practice, you can achieve a similar effect as with a gnocchi board.
- Using a Grater: A cheese grater with medium-sized holes can also be used to shape gnocchetti. Just press and roll the dough across the grater to create a textured surface.
Step-by-Step Shaping Instructions
No matter which method you choose, here’s the general process:
- Divide the dough into four equal parts.
- On a lightly floured surface, roll each portion into a thin rope, about 1/2 inch in diameter. Use a bench scraper or a smooth knife to divide the ropes into smaller pieces—about 3/4 inch long.
- Shape each piece using your chosen method (gnocchi board, fork, or grater). To use a gnocchi board, hold the dough ball with one hand and push with the heel of your other hand, kneading it forward and back.
- Dust the shaped gnocchetti with semolina flour to prevent them from sticking together.
With a little practice, you’ll be shaping gnocchetti like a pro!
Cooking and Serving: From Pot to Plate
Okay, you’ve made your gnocchetti. Now it’s time to cook ’em and sauce ’em!
Cooking the Pasta
- First, bring a large pot of salted water to a rapid boil.
- Add the gnocchetti and cook until al dente. This usually only takes around 3-7 minutes, so keep an eye on it.
What does al dente mean? It’s an Italian phrase that means “to the tooth.” Basically, you want the pasta to be firm when you bite into it, not mushy. Taste it to make sure it’s cooked just right.
If you want to get fancy, add a pinch of saffron to the cooking water for a beautiful golden color.
Saucing and Serving
This is where you can really get creative! Gnocchetti goes well with so many different sauces. Here are a few ideas:
- Classic tomato sauce
- Creamy pumpkin sauce (especially delicious in the fall!)
- Tomato butter sauce (my personal favorite!)
Want to try my tomato butter sauce? Here’s a simple recipe:
Tomato Butter Sauce
- 28 oz can of whole peeled tomatoes
- 5 tablespoons unsalted butter
- 1 onion, halved and peeled
- ¼ cup fresh basil or parsley (optional)
(Just simmer all those ingredients together for about 45 minutes, then remove the onion and add the herbs.)
Once your pasta is cooked and your sauce is ready, toss the gnocchetti with the sauce in a pan over medium heat. Add a splash of pasta water to help the sauce cling to the pasta. Cook for a few minutes, stirring constantly.
Serve hot, garnished with grated cheese (Parmesan or Pecorino Romano are great choices) and fresh herbs, if desired.
If you really want to impress your friends, you can try making Malloreddus Alla Campidanese. It’s a classic Sardinian dish that uses gnocchetti sardi with a rich tomato sauce, sausage, and saffron. Delizioso!
Tips, Tricks, and Troubleshooting
Making gnocchetti isn’t hard, but here are a few things to keep in mind to make sure yours turn out perfectly:
- Dough Consistency: Getting the dough just right is key. If it’s too dry and crumbly, add a tiny bit of water, a teaspoon at a time, until it comes together. If it’s too sticky, work in a little more flour. You want a smooth, pliable dough that’s easy to handle.
- Preventing Sticking: Semolina flour is your friend! Generously dust your work surface and the gnocchetti themselves with semolina flour. This helps prevent them from sticking together and gives them a slightly rough texture that’s perfect for grabbing onto sauce.
- Cooking Time: Don’t overcook them! Gnocchetti are best when cooked al dente, which means “to the tooth” in Italian. They should be tender but still have a slight bite. This usually takes about 5-7 minutes in boiling, salted water. They’re done when they float to the surface.
- Storing Uncooked Pasta: If you’re not cooking them right away, you can store the uncooked malloreddus in the fridge for up to two days. Make sure they’re well-dusted with semolina flour to prevent sticking, and store them in a single layer in an airtight container. For longer storage, freezing is the way to go.
- Freezing Leftover Pasta: Spread the cooked gnocchetti on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a freezer bag or container. This prevents them from sticking together. You can then cook them straight from frozen – just add a minute or two to the cooking time.
In Conclusion
So, to recap, making gnocchetti sardi involves creating a simple dough from semola flour and water, carefully shaping the tiny shells using a ciulì or a ridged board, and then drying them before cooking.
Making pasta from scratch is a labor of love, a chance to connect with culinary traditions and create something truly special. As I always say, handmade pasta is a true labor of love where the reward – a big bowl of warm, saucy pasta – is undoubtedly worth the effort.
Once you’ve mastered the basic gnocchetti sardi, don’t be afraid to experiment! Try different sauces, from a simple tomato sauce with basil to a rich meat ragu or a creamy pesto. You can also add herbs or spices to the dough for a unique twist.
Gnocchetti sardi is more than just a pasta dish; it’s a taste of Sardinia, a celebration of simple ingredients and time-honored techniques. Sharing a bowl of these little shells with family and friends is a way to connect with the island’s rich culinary heritage and enjoy the simple pleasures of good food and good company. Buon appetito!