Malloreddus - traditional Sardinian style gnocchi

This is another recipe kindly shared by the cooks of the Sardinian Cultural Association’s cooking class series. Malloreddu’s are a traditional Sardinian style of gnocchi – this recipe was shared and demonstrated in our classes by Tonina Nolis – a well regarded cook in the community. 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


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)


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


Roll out the dough in small cylinders 1 cm in diameter and cut into pieces approximately 1 cm in length


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 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

Sugo by Sabine Ledda 


Olive oil

1 red onion

1 clove of garlic

1 cup of wine (preferably white)

1 bottle of Di Cecco Passata

2 Bay leaves

6 Basil leaves


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


Fry oil, garlic and onion

Once golden add half a cup of wine

Add Passata, bay leaves and 5-6 basil leaves

Finally, add the half teaspoon of nutmeg



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Fregole Marinara


Pasta Bake