Malloreddus alla Campidanese (Sardinian Gnochetti)

For those familiar with gnocchi pasta, Malloreddus alla Campidanese (Sardinian gnochetti or curly cavatelli) is not made with potato, just semolina, egg, and water.

This style of no-potato gnocchi is traditionally made in Sardinia, which is the second largest island in the Mediterranean sea after Sicily.

The pasta is easy to make by hand with a few simple tools if you want the ridges but will still come perfectly using a fork to roll them with or gnocchi(or malloreddus board which is slightly different than a gnocchi board).

Usually served with an Italian loose sausage meat ragu sauce, however, you can make whatever kind of tomato sauce is your preference we have some other suggestions for you to try below.

The pasta can be cooked immediately or frozen with all our tips and suggestions, plus our step-by-step instructions will have you making this delicious Malloreddus alla Campidanese easily.

Learning About Sardinian Pasta

Sardinian gnocchi is a delicious pasta you may know them as curly cavatelli, gnocchetti or generally known under the name malloreddus.
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The pasta dough is similar to the classic gnocchi dough except you won't find potatoes in this recipe these will have a semolina and egg combination.

You can also just use fork tines for the authentic look of this unique delicious pasta or use a gnocchi board found online.

Regardless of how they look, they are a delicious addition to your pasta recipe collections.

Ingredients You Will Need for Homemade Sardinian Gnocchi

• re-milled semolina flour
• eggs
• water
• optional: a pinch of saffron for color
• Malloreddus all Campidanese Sauce Ingredients:
• tomatoes
• onion
• garlic
• basil 
• Pecorino Romano
• saffron
• Italian loose sausage 
• salt, and pepper to taste
• Alternative Sauces are below:
• Vodka
• Bolognese
• Traditional Sunday Sauce
• Scampi or Alfredo
• Marinara
• Meatball recipe
• Braciole

Easy Step-by-Step Making Homemade Sardinian Gnocchi By Hand

1. make a well add with the semolina
2. add the water then the eggs
3. knead and blend the dough to be smooth for around 8 minutes
4. wrap and store in the refrigerator
5. unwrap slice it in pieces and roll it on a board into ropes
6. cut small pieces
7. use a fork tine or gnocchi board to shape
8. place them on a baking sheet lined with parchment paper or sprinkled with flour
9. these are ready to cook in salted boiling water immediately or frozen on sheets until firm then added to freezer bags for later use

Tips For Making Homemade Sardinian Gnocchi Pasta

• the semolina flour is very different from one to the other so adjust the water content as needed more or less
• the dough is stiff by not dry, it's also not too hard or too soft
• as you work the dough always keep the cut dough pieces covered with wet towels so they won't dry out
• only use semolina never regular or mixed other flour
• making a well is very important so do not skip that step and eggs and water to the center
• use whatever tomato sauce you like or our traditional Italian sausage ragu included below in the recipe card
• the dough can be rolled with a fork tine marks, pasta gnocchi board, or left smooth and plain
• if you freeze the pasta, cook it still frozen do not thaw it first

More Recipes To Try

Cacio e Pepe

Tomato Basil Pasta

Amatriciana

Rigatoni alla Zozzona

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Homemade Sardinian Gnocchi vs Boxed Pasta Brands

The best part about homemade pasta is nothing compares to the delicate texture of homemade over store-bought boxed brands and you can see and taste the difference!

The consistency of fresh pasta is richer than dry pasta, and certainly using fresh ingredients makes a huge difference in flavor.

Fresh pasta also absorbs the sauce better than any store-bought.

Cooking times are quicker for fresh pasta of most kinds, while store-bought can be up to 25 minutes.

So when comparing the hard-boxed pasta to fresh, hands down making homemade from-scratch pasta will be the winner in every category every time except convenience.

Learning to make pasta by hand is a wonderful memory to share with your family that will last a lifetime.

Malloreddus alla Campidanese (Sardinian Gnochetti)

Yield: 8

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 12 MinInactive time: 30 MinTotal time: 57 Min

This style of no-potato gnocchi is traditionally made in Sardinia, which is the second largest island in the Mediterranean sea after Sicily.

Ingredients

• 2 cups plus 1 tablespoon (500 g) re-milled semolina flour
• 2 eggs
• 3/4 cup water (230 ml)
• optional: a pinch of saffron for color
• Traditional Sauce for Malloreddus alla Campidanese recipe:
• 1 pound of loose Italian fennel sausage sweet or hot
• 32 ounces of canned San Marzano tomatoes or 2 pounds of pureed fresh plum tomatoes put through a food mill or processor
• 1/2 teaspoon saffron (if using powder add to 1/2 cup of water to soften)
• 2 tablespoons fresh minced garlic
• a few tablespoons of olive oil
• 1 small onion
• 1/2 teaspoon salt and pepper or to taste
• Pecorino grated Romano cheese
• freshly basil leaves
• Note: This is for around 1 1/2 pounds of fresh or boxed Sardinia Gnocchi
• Optional: red pepper flakes

Instructions

1. make a well add with the semolina
2. add the water then the eggs
3. knead and blend the dough to be smooth for around 8 minutes
4. wrap and store in the refrigerator for around 25 minutes
5. unwrap slice it in pieces and roll it on a board into ropes
6. cut the dough into small pieces ( 1 inch)
7. shape( use a fork tine or ridged board to shape) or leave them plain rolling with your index finger and middle finger towards you see photos
8. place pasta on a baking sheet lined with parchment paper or sprinkled with flour
9. these are ready to cook in salted boiling water immediately or frozen on sheets until firm then added to freezer bags for later use
10. Sauce Instructions:
11. Heat the olive oil in a large saucepan, and saute the garlic, and onion with the sausage until all the pink is gone from the sausage.
12. Add the tomatoes, saffron, basil, salt, and pepper to taste.
13. Simmer for around 45 minutes to an hour.
14. Boil the water with salt and cook the pasta ( test one after 8 minutes and see if it's soft enough for you for your taste. This pasta tends to take around 10 to 12 minutes al dente.
15. Add the sauce to the pasta and toss.
16. Sprinkle with Pecorino Romano grated cheese and more basil with desired.
17. Place the red pepper flakes on the table for those who wish for more heat.

Notes

Tips For Making Homemade Sardinian Gnocchi Pasta

• the semolina flour is very different from one to the other so adjust the water content as needed more or less
• the dough is stiff by not dry, it's also not too hard or too soft
• as you work the dough always keep the cut dough pieces covered with wet towels so they won't dry out
• only use semolina never regular or mixed other flour
• making a well is very important so do not skip that step and eggs and water to the center
• use whatever tomato sauce you like or our traditional Italian sausage ragu included below in the recipe card
• the dough can be rolled with a fork tine marks, pasta gnocchi board, or left smooth and plain
• if you freeze the pasta, cook it still frozen do not thaw it first

Nutrition Facts

Calories

233.37

Fat (grams)

2.92

Sat. Fat (grams)

1.14

Carbs (grams)

42.31

Fiber (grams)

5.11

Net carbs

37.2

Sugar (grams)

5.69

Protein (grams)

10.11

Sodium (milligrams)

247.48

Cholesterol (grams)

44.82

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