Mallorredus (saffron semolina gnocchi) - Sardegna
Prep time
Cook time
Total time
Mallorredus derives from "malloru" meaning "calf in the dialect of the Campidano area. They are chewy homemade durum wheat meal pasta infused with saffron. They pair perfectly with a tomato sausage sauce or tomato lamb or beef sauce.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Sardegna
Serves: 4
Ingredients
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- 375 grams durum wheat flour / semolina (grano duro)
- 2 pinches saffron
- 100 ml water
Instructions
- Soak the saffron in the water.
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- Pour the semolina onto a work surface and hollow out the middle of the mound.
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- Pour the saffron water in the hole.
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- Knead until firm.
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- Cover the dough in cling film (plastic wrap) and let it rest for at least 30 minutes.
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- Break off a small piece of the dough and roll it into a 4 mm wide roll.
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- Use a small knife to cut off 1 cm wide pieces.
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- Roll each piece down a grooved wooden board, a finely woven wicker or the tines of a fork digging your thumb down into the dough so that the dumpling rolls around creating a small cavity in the middle.
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- Place the dumplings on a floured tray until ready to cook.
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- Bring to boil a large pot of salted water (5 litres of water and 50 grams of salt).
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- Boil the gnocchi until they float (6 to 8 minutes) and remove with a slotted spoon to the serving bowls.
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- Toss the pasta with sauce and serve topped with grated pecorino cheese.
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