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Sardinian Gnocchi With Ragu – Recipe 🇮🇹

These Sardinian gnocchi are made with semolina, not potatoes and traditionally served with pork ragu!

Sardinian gnocchi are called malloreddus and are made with semolina, not potatoes. They are traditionally served with a ragu and saffron and are absolutely incredible! This flavorful recipe was inspired by the Italian restaurant I used to work at!

Ingredients:

For the malloreddus:

  • 1 tsp sea salt
  • 3/4 cup warm water
  • 1 1/4 cups semolina
  • 3/4 cup ap flour
  • 2 tsp olive oil

For the ragu:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 tsp salt
  • 1 lb Italian sausage without casing
  • 1/2 cup dry white wine
  • 1/4 tsp saffron
  • 1 can San Marzano tomatoes and sauce
  • Kosher salt and black pepper to taste
  • Pecorino (Sardo if you can find it) for garnish

Process:

  1. To make the malloreddus, combine water and salt in a bowl and stir to dissolve the salt.
  2. In a separate bowl, combine the semolina and AP flour, mix to combine and create a well in the center. Add water and olive oil into the well and begin mixing with your hands.
  3. Lightly flour a work surface and begin kneading the dough. Knead several minutes until smooth, cover with plastic wrap or a damp towel and let rest for 30 minutes.
  4. To make the ragu, begin by sauteing the chopped onion in olive oil. When translucent, add the Italian sausage and cook completely. 
  5. Add a splash of water, the wine and saffron and let simmer for about 10 minutes. 
  6. Next add the tomatoes and let the sauce simmer for an hour or longer. Add salt and pepper to taste.
  7. While the sauce simmers, make the malloreddus by dividing the dough into 4 pieces. Roll out each into a long rope about 1 inch around. 
  8. Cut each rope into 1/2 inch pieces and dust with semolina to keep them from sticking.
  9. Using a fork, knife or gnocchi paddle, roll out each piece to create the ridges (check out this video to watch how it’s done).
  10. Bring a large pot of salted water to a boil and cook malloreddus until they float (a few minutes). 
  11. Strain and reserve a cup of the pasta water.
  12. Transfer malloreddus to a pan or pot and add the ragu with a splash of pasta water. Stir with a wooden spoon or toss until well coated in sauce.
  13. Serve with grated pecorino and enjoy!

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