Malloreddus Recipe (Sardinian gnocchi)
Learn to make the traditional Sardinian style of Gnocchi, Malloreddus
This is a recipe kindly shared by Tonina Nolis, a well regarded cook in the Melbourne Sardinian community. Malloreddu’s are a traditional Sardinian style of gnocchi that are made using semola flour (not 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 the late Sabine Ledda – also a highly regarded cook in Melbourne’s Sardinian community. Again, like most Sardinian food this dish is simple, uses few ingredients but is flavoursome. A great project for entertaining kids or to serve at a dinner party.
Malloreddus Recipe
1 kg of fine semola flour
1 egg
2 pinches of sea salt
Approximately 500mls of water
In a bowl make a well with the semola flour, 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
After half an 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 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.
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
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
