Malloreddus (Sardinian Gnocchetti) with Sun-Dried Tomato Pesto

Name: Malloreddus (Sardinian Gnocchetti) with Sun-Dried Tomato Pesto
Cuisine: American
Ingredients: 1 1/2 cups semolina flour (about 220 grams); 1/2 cup warm water (about 110 grams); Salt; 1/2 cup sun-dried tomatoes (about 80 grams); 1 garlic clove; 1/3 cup almonds (about 40 grams); Rosemary; Salt; Extra virgin olive oil

ricette di casa nostra @ricettedicasanostra

anzio

This traditional Sardinian dish is simply dressed with a sun-dried tomato pesto, as recommended by the Cookpad video school. It's very tasty—give it a try!

ricette di casa nostra @ricettedicasanostra

anzio

This traditional Sardinian dish is simply dressed with a sun-dried tomato pesto, as recommended by the Cookpad video school. It's very tasty—give it a try!

Saved

Ingredients

1 1/2 cupssemolina flour (about 220 grams)
1/2 cupwarm water (about 110 grams)
Salt
For the Pesto
1/2 cupsun-dried tomatoes (about 80 grams)
1/4 cup grated Parmesan cheese (about 30 grams)
2 tablespoons extra virgin olive oil (about 30 grams)
1garlic clove
For the Garnish
1/3 cupalmonds (about 40 grams)
Rosemary
Salt
Extra virgin olive oil

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Steps

1

Pour the semolina flour into a bowl.
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Heat the water in a small saucepan (make sure it doesn't boil).
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Add a pinch of salt to the semolina, then gradually pour in the warm water, mixing with a fork.
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Once all the water is added, continue mixing with your hands. When the water is absorbed, knead the dough on a work surface for about 10 minutes.
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When the dough is smooth and firm, it's ready. If the dough feels too hard, moisten your hands and keep kneading; if it's too soft, add a little more semolina.
6

Cover the dough and let it rest for 20 minutes.
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After resting, cut off a piece of dough and keep the rest covered so it doesn't dry out.
8

Roll out the dough into a rope about 1/2 inch (1 cm) thick.
9

Cut the rope into pieces about 1/2 inch (1 cm) long, or to your preferred size.
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To shape the gnocchetti, use a gnocchi board. If you don't have one, try using a bamboo mat. That's what we used.
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Take the gnocchi board and, one by one, roll each piece of dough over it with gentle pressure from your thumb.
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With the pressure of your thumb, each piece should roll up on itself, forming the classic ridged and hollow shape of malloreddus.
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As you shape them, place the gnocchetti on a work surface or tray to dry slightly.
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To make the pesto: Using an immersion blender, blend the sun-dried tomatoes, Parmesan cheese, garlic, and extra virgin olive oil.
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Cook the Sardinian gnocchetti in plenty of salted boiling water. Once boiling, cook for 5 minutes, but always taste before draining to check for doneness.
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Drain the gnocchetti directly into a skillet and toss with the sun-dried tomato pesto. Add the garnish at the end.
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For the garnish: In a skillet, add extra virgin olive oil, chopped almonds, minced garlic, rosemary, and a pinch of salt. Toast for a few minutes.
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