Gnocchetti
Gnocchi is a pure comfort food. In Italy there is even a tradition of eating gnocchi instead of regular pasta on Sundays. But today’s recipe is not about potato gnocchi a lot of you know about.
Sardinian gnocchetti, also called malloreddus do not use potatoes at all. Instead, they are made with semolina or durum wheat flour which are responsible for their wonderful sturdy, glutinous texture.
Gnocchetti Sardi are much smaller than regular gnocchi but still preserve shell like shape. Because of external streaks and inner cavity they become rich and perfectly flavored with the sauce. Traditionally they are one of the main pasta dishes in Sardinia during, festivals, national celebrations and weddings (which for Italians is certainly famous for). Malloreddus – this is how they’re called is Sardinia, which literary means – gnocchi. But depending on the region of Sardinia they also called cigiones or ciciones in Northwest of Sardinia, macarones caidos or cravaos in the mountainous Central parts. Molloreddus also come in a few different versions of the same shell like shape: short and thick (if fact, these are the best type of gnocchetti sardi to use for this particular recipe), or slightly thinner and elongated. Without a doubt, it’s hard or close to impossible to get them at a grocery store.
This recipe is from my mother, who made me fall in love with this amazing truly Sardinian pasta once and for all.
Ingredients:12 oz gnocchetti sardi (malloreddus)6 oz sausage (preferably aged) or ground meat (pork, beef or mix)12 oz canned tomatoes, diced1 shallot, finely chopped1 pinch of chili flakes1 bay leaf2 tbsp extra virgin olive oilPecorino Cheese, gratedSalt to taste
Preparation:Place a large skillet pan over medium heat, add olive oil and finely chopped shallot. Sauté for a minute or two, add diced sausage or ground meat. Cook for another 2 minutes until sausage fat starts to melt. If you’re using ground meat, make sure to break it down into small bits as it cooks. Add canned tomatoes, lower the heat and let it simmer for a few minutes Add the bay leaf and continue to cook until the sauce thickens. Add a pinch of salt to taste. While the sauce is cooking bring pasta to boil. Pasta meaning gnocchetti sardi, of course. 🙂 Cook until al dente. Drain pasta, leaving ½ cup of cooking liquid. Toss and turn gnocchetti in the pan with the sauce. Add a bit of cooking liquid if pasta feels too dry. Turn off the heat sprinkle with freshly grated Pecordino (worst case parmesan) cheese. Serve immediately adding some more precorino cheese to individual servings.
Gnocchi is a pure comfort food. In Italy there is even a tradition of eating gnocchi instead of regular pasta on Sundays. But today’s recipe is not about potato gnocchi a lot of you know about.
Sardinian gnocchetti, also called malloreddus do not use potatoes at all. Instead, they are made with semolina or durum wheat flour which are responsible for their wonderful sturdy, glutinous texture.
Gnocchetti Sardi are much smaller than regular gnocchi but still preserve shell like shape. Because of external streaks and inner cavity they become rich and perfectly flavored with the sauce. Traditionally they are one of the main pasta dishes in Sardinia during, festivals, national celebrations and weddings (which for Italians is certainly famous for). Malloreddus – this is how they’re called is Sardinia, which literary means – gnocchi. But depending on the region of Sardinia they also called cigiones or ciciones in Northwest of Sardinia, macarones caidos or cravaos in the mountainous Central parts. Molloreddus also come in a few different versions of the same shell like shape: short and thick (if fact, these are the best type of gnocchetti sardi to use for this particular recipe), or slightly thinner and elongated. Without a doubt, it’s hard or close to impossible to get them at a grocery store.
This recipe is from my mother, who made me fall in love with this amazing truly Sardinian pasta once and for all.
Ingredients:
12 oz gnocchetti sardi (malloreddus)
6 oz sausage (preferably aged) or ground meat (pork, beef or mix)
12 oz canned tomatoes, diced
1 shallot, finely chopped
1 pinch of chili flakes
1 bay leaf
2 tbsp extra virgin olive oil
Pecorino Cheese, grated
Salt to taste
Preparation:
Place a large skillet pan over medium heat, add olive oil and finely chopped shallot. Sauté for a minute or two, add diced sausage or ground meat. Cook for another 2 minutes until sausage fat starts to melt. If you’re using ground meat, make sure to break it down into small bits as it cooks. Add canned tomatoes, lower the heat and let it simmer for a few minutes Add the bay leaf and continue to cook until the sauce thickens. Add a pinch of salt to taste. While the sauce is cooking bring pasta to boil. Pasta meaning gnocchetti sardi, of course. 🙂 Cook until al dente. Drain pasta, leaving ½ cup of cooking liquid. Toss and turn gnocchetti in the pan with the sauce. Add a bit of cooking liquid if pasta feels too dry. Turn off the heat sprinkle with freshly grated Pecordino (worst case parmesan) cheese. Serve immediately adding some more precorino cheese to individual servings.
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