Malloreddus Recipe (Sardinian Gnocchi) with Sugo

Malloreddus recipe (Sardinian gnocchi)

Learn to make traditional Sardinian gnocchi.

This recipe has been kindly shared by Tonina Nolis, a well regarded cook in the Melbourne Sardinian community. Malloreddus are a traditional Sardinian style of gnocchi that are made using semola flour (double milled durum wheat 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. Making malloreddus is a great project for entertaining kids (they have so much fun making pressing each gnoccho into shape), or to serve at a dinner party.

A gnocchi paddle would be ideal, but if not you can also use a fork to shape the gnocchi.

Malloreddus Recipe

1 kg of fine semola flour (I use the brand Caputo)

1 egg

2 pinches of sea salt

500ml room temperature water

Optional:

2-3 saffron threads

In a large mixing bowl or on a working surface, add the semola flour then make a well and add the egg. Use a fork to combine into the semola

Mix the salt with the water. If you are using saffron, add it to the water now and mix until dissplived.

Gradually add the liquid to the flour (Note: you may not need all the water so it is important to add it gradually). Mixing it together with a fork or hands, and stop adding the water when the dough has formed/come together

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

After half an hour, cut the dough into 2 to 3 parts and roll it out into small cylinders/logs of about 1 cm in diameter. Cut each cylinder into pieces approximately 1cm 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 the Malloreddus in a large pot of boiling salted water, when they rise to the top, remove with a strainer, toss in sauce (recipe below) and serve

Notes: Malloreddus are ideally served with a meat sauce cooked with pork sausages, but are also delicious with a fresh tomato and basil sauce finished with grated pecorino. Saffron is a common ingredient added to Malloreddus too. 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. A plate may even be served with a few saffron Malloreddus mixed with plain Malloreddus.  

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

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