How to make Gnocchetti Sardi also known as Malloreddus, a small ridged pasta shape from Sardinia. This shape is super easy to make made with a 2 ingredient semolina pasta dough and uses a gnocchi board or basic kitchen fork to make the ridges.
Gnocchetti Sardi (little gnocchi) is a traditional pasta shape from Sardinia. Also known as Malloreddus they are shaped like mini potato gnocchi but are made with semolina pasta dough made with only semolina flour and water.
Because semolina pasta dough is more dense than egg pasta dough it makes the Gnocchetti Sardi really easy to shape, all you need is a wooden gnocchi board or a basic kitchen fork.
Not only is this pasta shape really easy to make but it's quick too, serve it with your favourite pasta sauce or see some of our suggestions below.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients - what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
- Semola Rimacinata (300g/2 cups) - this is finely ground semolina with the consistency of a fine powder, it's easy to find online or in Italian food stores.
- Hot water (150ml or â…” cup) - although you can use cold water, hot or warm water makes the dough a little softer and easier to knead.
Step by step photos and recipe instructions
Prepare the dough - Tip the semola flour on a clean worksurface or into a large mixing bowl and make a well in the middle. Pour the water into the well and using a fork, slowly start to incorportate the flour until a rough dough forms (photos 1-4).
Knead the dough - once a rough dough has formed, knead the dough for around 10 minutes until smooth and elastic. Wrap in plastic wrap (cling film) and let it rest for 30 minutes (photos 5-8).
Roll out the dough - once rested, flatten the dough slighty then cut it into quarters. Roll one quarter of the dough into a long rope around ½ inch thick (photos 9-11).
Shape the gnocchetti sardi - cut the rope into small pieces about ½ inch wide then place one piece on a gnocchi board. Using the side of your thumb roll the piece of dough away from you to create the ridged pasta (photos 12-14).
Continue with the rest of the dough.
Serve - Boil the gnocchetti sardi in plenty of salted water for 2-3 minutes then toss with your desired pasta sauce (photos 15 & 16).
Recipe tips and FAQs
- Measuring in cups - if you're using cups to measure the semola flour you must spoon the flour into the cup and then level it off with a knife. If you scoop the flour you'll end up with far too much flour and the recipe won't work.
- Using a kitchen scale - if using a kitchen scale you can easily adjust the amount of pasta you make. ALways use half the amount of water to flour (e.g 300g flour 150ml water). Note: This does not work the same for cups as that measures in volume!
Easy, just roll the pasta over the back of a fork to create the ridges. You can also make them smooth, without ridges. Check out our cavatelli recipe to do this.
Yes, lay the gnocchetti sardi evenly in one layer of a tray and place in the freezer, once frozen transfer them to a freezer bag to save space. If you put them in a bag before freezing they'll stick to each other.
How to serve them
Gnocchetti Sardi are famously served with a sausage, saffron and tomato sauce, the dish is called Malloreddus alla Campidanese. They're also commonly served with clams or other seafood or saffron and pecorino.
They're also delicious served with a meat ragu, a simple tomato sauce or even pesto.
Traditionally this pasta shape is served up at special occasions like a family Sunday dinner, Christmas and weddings.
More homemade pasta recipes to try
- Homemade Cavatelli Pasta
- How to make Pici Pasta
- How to Make Homemade Ravioli - The Ultimate Guide
- Homemade Pasta Dough - How To Step By Step (egg pasta dough)
- Beetroot Pasta Dough
- Spinach Pasta Dough (2 ingredient easy recipe)
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📖 Full Recipe
Gnocchetti Sardi
Ingredients
- 300 g Semola Rimacinata semolina flour (2 cups)*see notes
- 150 ml hot water (â…” cup)
Equipment
- Plastic wrap (cling film)
- Gnocchi board or a fork
Instructions
- Put the semola flour in a large mixing bowl or in a pile on a clean work surface and make a well in the middle.
- Add the water then slowly incorporate the flour using a fork. Once a rough dough has formed, knead it for 10 minutes until smooth and elastic.
- Cover the dough with plastic wrap (cling film) and let it rest for at least 30 minutes.
- Once rested, cut the dough into quarters. On a clean work surface with no flour (important) roll one quarter into a long rope shape about ½ inch thick (make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry out).
- Cut the rope into small rectangles (about ½ inch wide). To shape the gnocchietti sardi, place one cut piece of dough on a ridged gnocchi board and roll it away from you using the side of your thumb. If you don’t have a gnocchi board you can also use the back of a fork.
- Repeat with the remaining dough. Once you've shaped the gnocchetti make sure they are lying on a surface dusted with semola so they don't stick.
How to cook them
- Bring a large pot of salted water to a boil and cook the cavatelli for around 3-4 minutes. Check one to see if it’s ready (they will be chewier than egg pasta).
- Toss them with your desired pasta sauce and serve.
How to store them (refrigerator and freezer)
- If you’ll be using them soon you can store them in the fridge for up to 4 days. Make sure they are dusted with flour and in an even layer.
- To freeze them, lay them on a tray in an even layer and freeze. Once frozen, transfer them into a freezer bag to save space. Boil them straight from frozen then add to sauce (they’ll take a few minutes longer).
Notes
- *Measuring in cups - if you're using cups to measure the semola flour you must spoon the flour into the cup and then level it off with a knife. If you scoop the flour you'll end up with far too much flour and the recipe won't work.
- Using a kitchen scale - if using a kitchen scale you can easily adjust the amount of pasta you make. ALways use half the amount of water to flour (e.g 300g flour 150ml water). Note: This does not work the same for cups as that measures in volume!
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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