Malloreddus - traditional Sardinian style gnocchi

 

Malloreddus Recipe

Learn to make the traditional Sardinian style of Gnocchi, Malloreddus

This is another recipe kindly shared by Tonina Nolis, a well regarded cook in the Melbourne Sardinian community and one of the cooks from the Sardinian Cultural Association’s cooking class series. Malloreddu’s are a traditional Sardinian style of gnocchi that use semolina instead of potato and flour combinations, or even ricotta, which you will find more commonly in Italian gnocchi recipes.

The accompanying sauce/sugo is another recipe shared by Sabine Ledda – scroll to the end of the recipe to see other dishes prepared by Sabine. Again, like most Italian food this meal is simple, uses few ingredients but is flavoursome. A great project for entertaining kids or to serve at a dinner party.

JC x

 

 

Malloreddus Recipe

 

1 kg of fine semolina 

1 egg

2 pinches of sea salt

Approximately 500 mls of water

 

 

Make a well with the Semolina, and add the egg

 

Combine the salt with the water and gradually add liquid to the flour (Note: you may not need all the water so it is important to add it gradually)

 

Knead until the dough is firm but smooth and elastic, then leave to rest for at least half hour

 

Roll out the dough in small cylinders/logs of about 1 cm in diameter, then cut into pieces approximately 1 cm lengths

 

Using a gnocchi board, press each piece of dough with your thumb along  to form a ribbed effect on the outside and a hollow centre (alternatively you can press the gnocchi along the edge of a fork)

 

To cook, drop the Malloreddu’s in boiling salted water, when they rise to the top, remove with a strainer, toss in sauce and serve

 

Notes: Ideally served with a meat sauce cooked with pork sausages, but also delicious with a fresh tomato and basil sauce and grated pecorino. Saffron is a common ingredient added to the Malloreddus. A plate may even be served with a few saffron Malloreddu’s mixed with plain Malloreddu’s.  To make the saffron variety, add a few saffron threads to the water until dissolved and add to the flour mixture when adding the water to flour.

 

Di nonna passata final

Malloreddus Sugo (by Sabine Ledda)

 

1 red onion, chopped finely

1 clove of garlic, chopped finely

1 cup of wine (preferably white)

1 bottle of Di Cecco Passata

1/2 tsp grated nutmeg

2 Bay leaves

6 Basil leaves

Olive oil for frying

 

Malloreddus and ravioli close up  The Malloreddu’s – left, also accompanied by some home made ravioli during our cooking class

 

In a large pot on medium to high heat, add a generous drizzle of olive oil

 

Once heated up fry the garlic and onion together

 

Once they turn golden in colour, add half a cup of wine

 

Next, add the Passata, bay leaves and the basil leaves

 

Finally, add the half teaspoon of nutmeg, and allow to simmer for a few minutes before taking off the heat

 

Use this sauce to accompany the Malloreddus above. Simply toss together, and serve with grated Sardinian Pecorino

 

 

You might also like:

Fregole Marinara

Seadas

Pasta Bake