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:
- To make the malloreddus, combine water and salt in a bowl and stir to dissolve the salt.
- 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.
- 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.
- To make the ragu, begin by sauteing the chopped onion in olive oil. When translucent, add the Italian sausage and cook completely.
- Add a splash of water, the wine and saffron and let simmer for about 10 minutes.
- Next add the tomatoes and let the sauce simmer for an hour or longer. Add salt and pepper to taste.
- 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.
- Cut each rope into 1/2 inch pieces and dust with semolina to keep them from sticking.
- 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).
- Bring a large pot of salted water to a boil and cook malloreddus until they float (a few minutes).
- Strain and reserve a cup of the pasta water.
- 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.
- Serve with grated pecorino and enjoy!