Malloreddus (Sardinian Gnocchetti) with Basil Pesto

Name: Malloreddus (Sardinian Gnocchetti) with Basil Pesto
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 3 1/2 cups semolina flour (about 440 grams); 1 cup water (about 220 grams); 3 handfuls fresh basil leaves; as needed Extra virgin olive oil,; 2 tablespoons grated Parmesan cheese; 1 tablespoon pine nuts; as needed Salt,

Maria Centonze @maryc52

Thanks to Flavia Giordano and the Cookpad video school, I made this delicious recipe for the first time. I'll definitely make it again with different sauces and toppings, since my family really enjoyed it.

Maria Centonze @maryc52

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Ingredients

1 hour

Serves 4 servings

3 1/2 cupssemolina flour (about 440 grams)
1 cupwater (about 220 grams)
For the sauce
3 handfulsfresh basil leaves
as neededExtra virgin olive oil,
2 tablespoonsgrated Parmesan cheese
1 tablespoonpine nuts
as neededSalt,

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Steps

1 hour

1

Pour the flour into a bowl, add a little water, and mix with a fork.
2

Continue adding water a little at a time, mixing and kneading as you go.
3

Transfer the dough to a work surface and knead by hand until it comes together, about 10 minutes.
4

Shape the dough into a ball, cover with a kitchen towel, and let it rest for 30 minutes.
5

Take a piece of dough and roll it into ropes about 1/2 inch thick, then cut into equal-sized pieces.
6

If you don't have a gnocchi board, use the tines of a fork to shape the gnocchi by pressing with your thumb until all the dough is used.
7

Fill a pot with water and add salt as needed to cook the gnocchi.
8

While waiting for the water to boil, prepare the sauce by placing the basil leaves in a blender.
9

Add the remaining ingredients and blend everything together.
10

Cook the gnocchi, toss them with the basil pesto, add another sprinkle of Parmesan, and enjoy!