How to make Gnocchetti Sardi, also called Malloreddus — a small ridged pasta from Sardinia. This traditional shape is simple to make from a two-ingredient semolina dough and can be ridged with a gnocchi board or the back of a fork.
Gnocchetti Sardi (little gnocchi) are a classic Sardinian pasta, shaped like small potato gnocchi but made from semolina flour and water rather than eggs. Semolina dough is denser than egg pasta, which makes it easy to handle and shape using either a wooden gnocchi board or a fork.
Below you’ll find the full recipe with ingredient notes, step-by-step photos, shaping tips and cooking instructions. For a printable version, see the Full Recipe section.
Table of Contents
- Ingredients – what you need
- Step by step photos and recipe instructions
- Recipe Tips
- How to serve them
- Full Recipe
Ingredients – what you need
The photos below show the ingredients and a few important notes.
- Semola Rimacinata (300g / 2 cups) – finely ground semolina with a powdery texture. This yields the best texture for traditional gnocchetti.
- Hot water (150ml / 2/3 cup) – warm or hot water makes the dough softer and easier to knead; cold water also works but yields a firmer dough.
Step by step photos and recipe instructions
Prepare the dough – Pour the semolina onto a clean work surface or into a large bowl and make a well in the center. Add the hot water and gradually incorporate the flour with a fork until a rough dough forms.
Knead – Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Roll out – After resting, flatten the dough a little and cut it into quarters. Roll one quarter into a rope about 1/2 inch (1 cm) thick.
Shape the gnocchetti – Cut the rope into small pieces about 1/2 inch wide. Place a piece on a gnocchi board and, using the side of your thumb, roll it away from you to create ridges. If you don’t have a gnocchi board, roll the piece across the back of a fork to get similar ridges, or leave them smooth if preferred.
Cook – Boil the gnocchetti in plenty of salted water for 2–4 minutes, until tender but still slightly chewy. Drain and toss with your chosen sauce.
Recipe Tips
- Measuring in cups – Spoon semolina into the cup and level with a knife; do not scoop, which compresses the flour and adds too much.
- Using a scale – For reliable results use a kitchen scale. A good ratio to follow is half the water to flour by weight (e.g., 300g flour : 150ml water). This ratio is weight-based and won’t translate exactly if you measure by cups.
How to serve them
Gnocchetti Sardi are traditionally served with a sausage, saffron and tomato sauce in the classic Malloreddus alla Campidanese. They also pair well with seafood, saffron and pecorino, meat ragù, simple tomato sauce or basil pesto. This pasta is often served at family gatherings, holidays and celebrations.
Full Recipe
Gnocchetti Sardi
Serves: 4 (makes about 1 lb / 450 g)
Equipment
- Plastic wrap (cling film)
- Gnocchi board or fork
Ingredients
- 300 g Semola Rimacinata (semolina flour) – about 2 cups
- 150 ml hot water – about 2/3 cup
Instructions
- Place the semolina in a bowl or mound on a clean work surface and make a well in the center.
- Add the hot water and slowly incorporate the flour with a fork until a rough dough forms.
- Knead for about 10 minutes until smooth and elastic. Cover with plastic wrap and rest for at least 30 minutes.
- After resting, cut the dough into quarters. On an unfloured work surface (important), roll one quarter into a rope about 1/2 inch thick, keeping the remaining dough covered so it doesn’t dry out.
- Cut the rope into 1/2 inch pieces. To shape each piece, roll it across a ridged gnocchi board with the side of your thumb or over the back of a fork to create ridges.
- Place finished gnocchetti on a surface dusted with semolina so they don’t stick.
How to cook them
- Bring a large pot of salted water to a boil. Cook the gnocchetti for about 3–4 minutes; check one for doneness (they remain chewier than egg pasta).
- Drain and toss with your desired sauce, then serve.
Storage (fridge & freezer)
- Refrigerate up to 4 days on a tray or shallow container, dusted with semolina and in a single layer.
- To freeze, arrange them in a single layer on a tray and freeze. Once solid, transfer to a freezer bag. Cook straight from frozen; they will need a few extra minutes.
Notes
- If measuring by cups, spoon the semolina into the cup and level it off. Do not scoop.
- When using a scale, use approximately half the water by weight compared to flour (300g flour : 150ml water).
Nutrition (per serving approx.)
Calories: 254 kcal | Carbohydrates: 53 g | Protein: 10 g | Fat: 2 g
If you tried this recipe, consider leaving a comment with your results and any variations you liked.