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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. It’s rustic, hearty, and incredibly rewarding to make from scratch.
Print Recipe
Prep Time 20 minutes
resting time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g semolina flour
  • 225 g warm water
  • 1 tsp salt or to taste

Equipment

  • Large mixing bowl
  • Plastic wrap or kitchen towel
  • Gnocchi board or fork
  • Pot for boiling pasta
  • Slotted spoon

Method
 

  1. 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!)
  2. Wrap the dough tightly and let it rest for 10 minutes.
  3. Knead the dough for 3–4 minutes until smooth.
  4. Wrap again and rest at room temperature for at least 30 minutes, preferably 1 hour.
  5. Roll and shape the gnocchi using a gnocchi board or fork to create ridges.
  6. Cook the gnocchi in salted boiling water for 8–9 minutes, until tender.
  7. 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.