Imagine indulging in a plate of soft, pillowy gnocchetti that transport you straight to the sun-kissed hills of Sardinia! Homemade Gnocchetti Pasta Malloreddus is not just a dish; it's a culinary journey that promises to delight your taste buds and impress your dinner guests. With just a handful of simple ingredients and a little bit of love, you can create this traditional pasta that is as beautiful as it is delicious. Ready to discover the secrets to making this authentic Sardinian delicacy? Let's dive into the recipe that will elevate your pasta game to new heights!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Sardinian
Serves: 4 servings
Ingredients
- 2 cups semolina flour
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Grated pecorino cheese for serving
Instructions
- In a large mixing bowl, combine the semolina flour and salt, creating a small well in the center of the dry ingredients.
- Gradually pour the water and olive oil into the well, using a fork to slowly incorporate the liquid into the flour mixture until a shaggy dough begins to form.
- Transfer the dough onto a clean, lightly floured work surface and begin kneading with the heel of your hand, folding and pressing the dough for about 10-12 minutes until it becomes smooth, elastic, and slightly firm.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 15-20 minutes to allow the gluten to relax.
- After resting, divide the dough into small portions, rolling each portion into a long, thin rope about 1/2 inch in diameter.
- Cut the rope into small pieces, approximately 1/2 inch long, creating individual gnocchetti.
- Using a traditional gnocchi board or the back of a fork, roll each piece to create the characteristic ridged texture by pressing and rolling with your thumb.
- Dust the shaped gnocchetti with additional semolina flour to prevent sticking and arrange them on a lightly floured surface or baking sheet.
- Bring a large pot of salted water to a rolling boil, then carefully add the gnocchetti in batches to prevent overcrowding.
- Cook the pasta for 3-4 minutes or until they float to the surface, indicating they are done.
- Remove the cooked gnocchetti with a slotted spoon, transferring them directly to your prepared sauce or serving plate.
- Finish the dish by generously sprinkling grated pecorino cheese over the hot gnocchetti and serve immediately.
Tips
- Choose the Right Flour: Use high-quality semolina flour for the best texture. It gives the gnocchetti that perfect bite and chewiness.
- Knead Thoroughly: Make sure to knead the dough for a good 10-12 minutes. This develops the gluten, which is key for achieving a smooth and elastic dough.
- Rest the Dough: Don’t skip the resting step! Allowing the dough to rest for 15-20 minutes helps relax the gluten, making it easier to roll and shape.
- Use a Gnocchi Board: If you have one, a traditional gnocchi board adds the perfect ridges to your pasta, helping sauce cling beautifully to each piece.
- Cook in Batches: When boiling the gnocchetti, cook them in small batches to prevent them from sticking together. They’re done when they float to the surface!
- Serve Hot: For the best flavor, serve your gnocchetti immediately after cooking, topped with freshly grated pecorino cheese. The heat will melt the cheese, creating a luscious finish.
- Experiment with Sauces: While they are delicious on their own, don’t hesitate to pair your gnocchetti with a variety of sauces, from rich tomato to creamy pesto, for a delightful twist.
Nutrition Facts
Calories: 158kcal
Carbohydrates: 21g
Protein: 6g
Fat: 6g
Saturated Fat: g
Cholesterol: 6mg
