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Gnocchetti Sardi

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.
Prep Time30 mins
Resting time30 mins
Total Time1 hr
Course: pasta
Cuisine: Italian
Servings: 4 servings (makes 1 pound/450g)
Calories: 254kcal
Author: Emily Kemp

Equipment

  • Plastic wrap (cling film)
  • Gnocchi board or a fork

Ingredients

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).

Video

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

Calories: 254kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 323mg | Calcium: 27mg | Iron: 3mg