Prepare to embark on a culinary journey to the sun-drenched island of Sardinia with this irresistible Malloreddus pasta recipe that promises to revolutionize your dinner routine! These unique, ridged Sardinian gnocchi are not just another pasta dish - they're a magical combination of tender dumplings swimming in a luxurious tomato butter sauce that will make your mouth water from the first glance. Whether you're a seasoned home chef or a curious food adventurer, this recipe will bring a touch of Mediterranean magic right to your kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Sardinian
Serves: 4 servings
Ingredients
- 400g malloreddus (Sardinian gnocchi)
- 4 tablespoons butter
- 2 cups cherry tomatoes, halved
- 1 garlic clove, minced
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by preparing the ingredients. Rinse the cherry tomatoes under cold water and then halve them. Mince the garlic clove and set aside. Chop the fresh parsley for garnish.
- In a large pot, bring salted water to a boil. Once boiling, add the malloreddus (Sardinian gnocchi) and cook according to the package instructions, usually about 8-10 minutes, or until they float to the surface, indicating they are done.
- While the gnocchi is cooking, prepare the tomato butter sauce. In a large skillet, melt the 4 tablespoons of butter over medium heat. Allow the butter to bubble gently, but be careful not to let it brown.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be cautious not to burn the garlic, as it can turn bitter.
- Add the halved cherry tomatoes to the skillet and stir gently to combine with the garlic and butter. Cook for about 5-7 minutes, or until the tomatoes start to soften and release their juices. Season with salt to taste.
- Once the malloreddus are cooked, reserve about 1/2 cup of the pasta cooking water, then drain the gnocchi. Add the drained gnocchi to the skillet with the tomato butter sauce.
- Gently toss the gnocchi in the sauce, adding a splash of the reserved pasta water if needed to help the sauce adhere to the gnocchi. Cook together for an additional 2-3 minutes, allowing the flavors to meld.
- Remove the skillet from heat and transfer the malloreddus to serving plates. Garnish with chopped fresh parsley for a pop of color and added flavor.
- Serve immediately, enjoying the delightful combination of tender gnocchi and rich tomato butter sauce.
Tips
- Choose high-quality ingredients: Authentic Sardinian malloreddus or a good quality semolina gnocchi will make a significant difference in your dish.
- Watch your butter carefully when sautéing - you want it to bubble gently, not brown, to create a smooth, rich sauce.
- Don't overcook the cherry tomatoes; they should soften and release their juices without becoming mushy.
- Reserved pasta water is your secret weapon! It helps create a silky sauce that clings perfectly to the gnocchi.
- Fresh parsley isn't just a garnish - it adds a bright, fresh note that cuts through the richness of the butter sauce.
- Serve immediately for the best texture and temperature - these gnocchi are best enjoyed piping hot straight from the pan!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 10g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
