Mallorredus (saffron semolina gnocchi) - Sardegna
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)
- 375 grams durum wheat flour / semolina (grano duro)
- 2 pinches saffron
- 100 ml water
- Soak the saffron in the water.
- Pour the semolina onto a work surface and hollow out the middle of the mound.
- Pour the saffron water in the hole.
- Knead until firm.
- Cover the dough in cling film (plastic wrap) and let it rest for at least 30 minutes.
- Break off a small piece of the dough and roll it into a 4 mm wide roll.
- Use a small knife to cut off 1 cm wide pieces.
- 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.
- Place the dumplings on a floured tray until ready to cook.
- Bring to boil a large pot of salted water (5 litres of water and 50 grams of salt).
- Boil the gnocchi until they float (6 to 8 minutes) and remove with a slotted spoon to the serving bowls.
- Toss the pasta with sauce and serve topped with grated pecorino cheese.