Learn how to make Gnocchetti Sardi, also called Malloreddus — a small, ridged pasta from Sardinia. This simple shape is quick to form from a two-ingredient semolina dough. You only need semola rimacinata (fine semolina) and hot water, plus a gnocchi board or a fork to create the classic ridges.
Gnocchetti Sardi (meaning “little gnocchi”) are a traditional Sardinian pasta, shaped like tiny potato gnocchi but made from semolina and water rather than egg pasta. Semolina dough is firmer than egg dough, which makes it easier to roll and shape — just use a gnocchi board or the back of a fork to add ridges.
Scroll to the full recipe below for ingredient notes, step-by-step photos and helpful tips. The printable recipe is at the bottom of the page.
Table of Contents
- Ingredients – what you need
- Step by step photos and recipe instructions
- Recipe Tips
- How to serve them
- More homemade pasta recipes to try
- Full Recipe
Ingredients – what you need
Below is a quick photo showing the two ingredients and a few important tips.
- Semola Rimacinata (300g / 2 cups) — finely ground semolina, similar to a soft powder. It’s commonly available online or at Italian food stores.
- Hot water (150ml / 2/3 cup) — warm or hot water helps hydrate the semolina and makes the dough easier to knead. You can use cold water, but the texture will differ slightly.
Step by step photos and recipe instructions
Prepare the dough — Tip the semola onto a clean work surface or into a large bowl and form a well in the center. Pour the hot water into the well and gradually incorporate the flour with a fork until a rough dough forms.
Knead the dough — When the mixture comes together, knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Roll out the dough — After resting, flatten slightly and cut into quarters. Take one quarter and roll it into a rope about 1/2 inch (12 mm) thick.
Shape the gnocchetti — Cut the rope into small pieces about 1/2 inch wide. Place one piece on a gnocchi board and roll it away from you with the side of your thumb to form the ridge and slight hollow. If you don’t have a board, roll the piece across the back of a fork. Repeat until all pieces are shaped.
Cook and serve — Boil the gnocchetti in plenty of salted water for 2–4 minutes (check one for texture; semolina pasta remains chewier than egg pasta). Drain and toss with your chosen sauce.
Recipe Tips
- Measuring in cups — Spoon semola into the cup and level it off with a knife. Scooping directly will compact the flour and add too much.
- Using a kitchen scale — For consistent results use a scale. A good rule: water volume should be half the flour weight (e.g., 300g flour to 150ml water). This ratio refers to weight vs. volume differences if using cups.
Roll each piece across the back of a fork to create ridges, or leave them smooth for a different texture.
Yes. Lay gnocchetti in a single layer on a tray and freeze. When solid, transfer to a freezer bag. Cook from frozen — they will need a few extra minutes.
How to serve them
Traditionally, Gnocchetti Sardi are served with a Campidanese sauce of sausage, saffron and tomato (Malloreddus alla Campidanese). They also pair beautifully with seafood, saffron and pecorino, a robust meat ragu, a simple tomato sauce or pesto.
This pasta often appears at family gatherings, Sunday lunches, Christmas and weddings in Sardinia.
More homemade pasta recipes to try
- Homemade Cavatelli
- Pici Pasta
- Homemade Ravioli
- Homemade Egg Pasta Dough
- Beetroot Pasta Dough
- Spinach Pasta Dough (2-ingredient)
If you try this Gnocchetti Sardi recipe, please leave a comment or rating on the original post — feedback helps improve future recipes.
Step By Step Photos Above
Most recipes include photos and tips to help you get it right the first time.
Gnocchetti Sardi
By Emily
Equipment
- Plastic wrap (cling film)
- Gnocchi board or a fork
Ingredients
- 300 g Semola Rimacinata (semolina flour) — about 2 cups
- 150 ml hot water — about 2/3 cup
Instructions
- Put the semola flour in a bowl or pile on a clean work surface and make a well in the center.
- Add the hot water and slowly incorporate the flour with a fork until a rough dough forms. Knead for about 10 minutes until smooth and elastic.
- Cover with plastic wrap and rest at least 30 minutes.
- After resting, cut dough into quarters. On an unfloured surface, roll one quarter into a rope about ½ inch thick, keeping the remaining dough covered.
- Cut the rope into rectangles about ½ inch wide. Place one piece on a ridged gnocchi board and roll it away from you using the side of your thumb. Alternatively, roll across the back of a fork.
- Dust shaped gnocchetti with semola so they don’t stick and repeat with remaining dough.
How to cook them
- Bring a large pot of salted water to a boil and cook the gnocchetti for about 3–4 minutes. Check one for doneness; they will be slightly chewier than egg pasta.
- Toss with your preferred sauce and serve.
How to store (fridge & freezer)
- In the fridge: store in a single layer, dusted with semola, for up to 4 days.
- To freeze: freeze on a tray in a single layer, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Notes
- Measuring in cups: spoon and level the semola into the cup to avoid compacting too much flour.
- Kitchen scale: use weight for consistency. A useful ratio is water = half the weight of flour (e.g., 300 g flour to 150 ml water).
Nutrition
Carbohydrates: 53 g |
Protein: 10 g |
Fat: 2 g
Nutrition info is an approximation.