Small, ridged and full of flavor: Malloreddus are the true soul of Sardinian cuisine. Also known as Sardinian gnocchetti, they are made with durum wheat semolina, water and saffron, which gives them their unmistakable golden hue.
Across the island they take on different names – macarones caidos, pizzottis – yet they remain a symbol of celebration and family gatherings. Traditionally shaped using a ridged board called ciuliri, they perfectly capture rich meat ragù or a fragrant tomato sauce with fresh basil. A simple dough that turns into a timeless Mediterranean masterpiece. Let’s see how to make the Malloreddus
Malloreddus (Sardinian Gnocchetti)
Malloreddus are traditional Sardinian gnocchetti made with durum wheat semolina and saffron, typically served with rich meat ragù or tomato sauce and pecorino cheese.
Ingredients
- Durum wheat semolina 500 g
- Warm salted water as needed
- Extra virgin olive oil 1 tablespoon
- Saffron 1 sachet
- Salt to taste
- Mixed ground beef 300 g
- Tomato pulp 500 g
- Onion 1
- Sage to taste
- Fresh basil to taste
- Extra virgin olive oil 3 tablespoons
- Grated pecorino cheese 80 g
Tools
- Mixing bowl
- Wooden board
- Knife
- Ridged board or fork
- Large pot
- Pan
Instructions
- Mix semolina with warm salted water, olive oil and saffron until smooth and soft.
- Shape into thin ropes and cut into small pieces, pressing with your thumb to create ridges.
- Let dry on a floured cloth.
- For the sauce, sauté chopped onion in olive oil, add meat and sage and brown well.
- Add tomato pulp, season with salt and pepper and simmer until thickened.
- Stir in fresh chopped basil at the end.
- Boil malloreddus in salted water for 20–25 minutes.
- Drain, toss with sauce and sprinkle with grated pecorino.
- Cover and let rest 10–15 minutes before serving.
Nutritional values (per serving)
620 kcal
22 g
78 g
28 g
8 g
6 g
420 mg
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