Homemade Gnocchi Sardi
Homemade Gnocchi Sardi
This simple yet traditional Sardinian pasta was the very first step in my pasta-making journey. Gnocchi Sardi is made with just semolina flour, warm water, and salt—rolled into ridged shells that catch every bit of sauce.
Also known as malloreddus, this rustic pasta comes from Sardinia, Italy. Unlike potato gnocchi, it is made entirely from semolina dough, giving it a firm texture that holds sauces beautifully.
The ridges help capture tomato sauce, sausage ragù, pesto, or even simple butter and parmesan. With only a few ingredients and a little shaping, this pasta becomes a deeply satisfying homemade dish.
Ingredients
Equipment
Method
- In a large bowl, combine semolina flour and salt. Add warm water and mix until a rough dough forms. (It may feel messy at first—don’t worry, it will come together!)
- Wrap the dough tightly and let it rest for 10 minutes.
- Knead the dough for 3–4 minutes until smooth.
- Wrap again and rest at room temperature for at least 30 minutes, preferably 1 hour.
- Roll and shape the gnocchi using a gnocchi board or fork to create ridges.
- Cook the gnocchi in salted boiling water for 8–9 minutes, until tender.
- Serve with a butter and lemon sauce, black olives, fresh basil, and shredded Parmesan.
Notes
Use semolina rimacinata (finely ground) for the best texture.
A gnocchi board makes rolling easier, but the back of a fork works too.
Resting the dough is key—it allows the gluten to relax, making shaping easier.
These gnocchi freeze well—lay flat on a tray until solid, then transfer to a freezer bag.
A gnocchi board makes rolling easier, but the back of a fork works too.
Resting the dough is key—it allows the gluten to relax, making shaping easier.
These gnocchi freeze well—lay flat on a tray until solid, then transfer to a freezer bag.
Why You’ll Love This Recipe
- Made with only 3 simple ingredients
- A perfect beginner homemade pasta recipe
- The ridges hold sauce beautifully
- Easy to freeze and store
Tips for Perfect Gnocchi Sardi
Use fine semolina flour for the best texture.
Let the dough rest before shaping so it becomes easier to work with.
If the dough feels dry, add water one teaspoon at a time.
How to Store
Fresh gnocchi sardi can be stored in the refrigerator for up to 2 days.
To freeze:
- Place shaped pasta on a tray.
- Freeze until solid.
- Transfer to a freezer bag.
Cook directly from frozen.
