Malloreddus, or gnocchetti sardi, is a traditional pasta shape from Sardinia with a pleasantly chewy texture and bite. Come along while I teach you an easy step-by-step process of making this delicious homemade pasta with a classic tomato butter sauce.
There is something so magical about making pasta from scratch. Handmade pasta is a true labor of love where the reward – a big bowl of warm, saucy pasta – is undoubtedly worth the effort.
One of my favorite homemade pastas is malloreddus, or Sardinian gnocchetti. They are adorably small gnocchi from Sardinia, traditionally made with semolina flour, saffron, and water.
Inspiration
Traditionally, gnocchi sardi are paired with a hearty meat ragu in a dish called malloreddus alla campidanese. I was fortunate to try this in a small restaurant called Piccolo Continente, just outside the airport on our last night in Rome.
The gnocchi were absolutely delicious, enveloped by a bright, saucy, and comforting sausage ragu, their chewy texture nothing short of addicting. Then and there, we confirmed it was one of *the* best meals of the trip.
My malloreddus recipe recreates all of the elements of the cozy dish I enjoyed in Italy, featuring homemade gnocchi with a toothy texture paired with a simple tomato butter sauce from Marcella Hazan.
Why You'll Love This Recipe
The pasta recipe comes from Jenn Louis’s book, Pasta by Hand. It’s a wonderful cookbook that covers a wide range of lesser-known handmade shapes across Italy.
I know making pasta from scratch can feel intimidating, but I’m here to walk you through every step of the process. This is a great weekend project when you have time to wind down, and it’s a fun way to spend time in the kitchen with friends and family.
Homemade pasta can be such a fulfilling, meditative process. Once I’m in the swing of things, I love to put on a podcast or a relaxing music playlist as I shape and cook the pasta.
For more hand-formed pasta recipes, try your hand at my homemade potato gnocchi, ricotta gnocchi, or orecchiette!
A Quick History
Gnocchetti sardi translates to “little Sardinian gnocchi.” While many pasta doughs are made with eggs, this semolina pasta dough is made with semola rimacinata flour, boiling water, and saffron.
During the peak of the spice trade, saffron was plentiful and cheap. On the other hand, eggs were quite expensive, so home cooks used saffron to dye the dough yellow and mimic the appearance of eggs.
Malloreddus have a similar appearance to cavatelli with a slightly more al dente bite. The dough is cut up into portions, and each portion is then rolled into a rope-like shape and cut into small pieces.
Traditionally, each piece was rolled over the bottom of a wicker basket (called a ciuliri) to create a ridged texture. You can also use a ridged gnocchi board or the tines of a fork. Best of all, you don't need a pasta machine!
Looking for more resources on making handmade pasta? Check out my Guide to Making Homemade Pasta.
Key Ingredients
For the Malloreddus Pasta:
- Semola rimacinata (di grano duro) flour: Semola rimacinata flour is a fine-milled flour made from durum wheat semolina, giving specific pasta shapes that al dente bite.
- Saffron: Just a pinch of saffron brings a beautiful yellow color to the dough. My favorite saffron is from Diaspora Co, as it’s incredibly fresh and aromatic but can be pricey. You can also find it at most supermarkets and specialty spice shops.
For the Tomato Butter Sauce:
- Canned whole peeled tomatoes: Because the tomato butter sauce is so simple, each ingredient will really stand out. Opt for a high-quality canned tomato brand with juicy, deep red, flavorful tomatoes. Watery canned tomatoes won’t do it! I love using Bianco DiNapoli tomatoes, which you can often find at Whole Foods or through an online retailer.
- Butter: At first glance, it may seem like a lot of butter! But the butter is essential here, as it helps cut the acidity of the tomatoes. The resulting sauce is well-balanced and slightly creamy without being too rich.
- Herbs: If you have some fresh basil or parsley lying around, it’s a great addition. You can finely chop the herbs, then simmer them in the sauce, or leave them whole while simmering and discard them before serving.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make Malloreddus (Step-by-Step Photos)
First, let's talk through how to make the pasta. I have a quick video and step-by-step images to demonstrate this process!
Step 1 - Prepare the saffron water: Boil the water, then pour into a bowl with saffron. Steep the saffron for 10 minutes.
Step 2 - Make the malloreddus dough: In a large mixing bowl, combine the semolina flour and salt. Set a fine mesh strainer over the bowl.
Pour the warm water through the strainer. Make sure to push down on the threads with your fingers to extract any additional saffron water.
Step 3 - Knead the dough for 3 - 4 minutes until it mostly comes together into a shaggy dough (it's okay if there are dry bits). Allow the dough to rest for 10 minutes before kneading again; this step hydrates the dough so it's easier to knead later!
Step 4 - Knead the mixture for 10 - 15 minutes, or until the dough feels very smooth, non-sticky, and no dry bits remain. Wrap the dough tightly with plastic wrap and rest at room temperature for 1 hour.
Step 5 - Form the gnocchetti: On a clean work surface, slice a chunk of dough measuring the width of 2 fingers. Cover the remaining dough in plastic wrap to prevent it from drying out.
Roll the chunk into a thin log with a ½-inch diameter. This step takes a bit of practice, but essentially, you want to spread your fingers out over the piece of dough with both hands and use your fingers to roll outwards. See my video for a visual demonstration!
Step 6 - Slice the log into ½-inch pieces, then roll each piece over the gnocchi board.
Step 7 - Using the side of your thumb, roll each piece against a gnocchi board or the back of the tines of a fork, rolling and flicking the dough to make a curled shape on one side and a ridged surface on the other.
Step 8 - The key is to keep dragging up the gnocchi until it flips over itself.
Step 9 - The finished shape has an open curved side on one end and a ridged texture on the other end.
Transfer the gnocchetti to the semola-dusted baking sheets, ensuring they don’t touch one another (otherwise they will stick). Repeat with the rest of the dough - I filled up two large baking sheets with gnocchi.
How to Make the Tomato Butter Sauce
Combine the tomatoes, butter, onion, and herbs (if using) in a medium saucepot over medium heat.
Simmer for 30 - 45 minutes, stirring occasionally, as you break down the tomato pieces with a wooden spoon. After simmering, the sauce will have thickened and no longer seem watery.
When the sauce is done, discard the onion and herbs. Boil the gnocchi until al dente, then transfer to the sauce, and serve with a drizzle of olive oil.
TIP: If desired, add in some Italian sausage for a more traditional sauce!
Looking for more sauce ideas? Try my spicy spaghetti, mushroom pappardelle, blistered tomato pasta, or garlic parmesan sauce. Pair with my fluffy focaccia!
Tips & Tricks
Adjust for humidity: Making a good pasta dough requires observing your environment and making necessary changes. I always keep a small bowl of water beside me, so if I notice the dough feels dry as I'm kneading it, I wet my hands with the water to moisten it.
This is especially helpful if you have trouble rolling the dough into a rope; a bit of water can be helpful if there isn't any friction. Use a little at a time - don't go overboard, or the dough will be too wet! Conversely, if the dough is sticky after the 1 hour rest period, add more semola flour.
Use a Bench Scraper or a Smooth Knife to Form the Pasta: I find that my thumb gets tired VERY quickly when shaping these gnocchetti, so I'll often switch to a bench scraper and drag the pasta across the gnocchi board with the scraper.
Have leftover pasta? Freeze it! I've included instructions below on how to easily freeze these gnocchi. They can be frozen for up to a month -- and it's a great way to cook a delicious meal on a random weeknight.
Storage & Reheating Instructions
Storage Instructions: Uncooked malloreddus can be refrigerated on baking sheets covered with plastic wrap for up to 2 days. For long-term storage, check out my guide on storing fresh pasta. The sauce should be stored in an airtight container in the fridge for 3 - 4 days.
Reheating Instructions: Leftover tomato sauce (and leftover gnocchi in tomato sauce) can be reheated in the microwave or on a gentle simmer on the stove.
Note: Gnocchi in tomato sauce will continue to absorb the liquid, so they will lose their toothy bite and taste softer (similar to the texture of potato gnocchi) the next day. Where possible, I recommend storing the pasta and tomato sauce separately to preserve its texture.
Recipe FAQs
Semolina flour is coarser in texture than semola rimacinata. So, while I have made them with semolina flour, it can be more difficult to get the dough to come together (and you may need to add more water to compensate).
No! You can roll the gnocchi over the back of the tines of a fork to create a ridged texture.
When cooked properly, the pasta should have a slightly chewy and toothy bite, but it shouldn’t taste raw. It’s difficult to overcook these, so if in doubt, feel free to continue cooking them for an additional minute or so.
You can puree the onion and spread it on toast or add the puree to another pasta sauce or soup. It’s very soft and sweet, so you can also just eat it on its own!
Try my lamb ragu, mushroom pappardelle, blistered tomato pasta, or garlic parmesan sauce.
Other recipes you might like:
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Note: This blog post was originally published on 6/27/2022 and updated on 3/26/2025 for clarity. The recipe remains the same.
Malloreddus Recipe (Gnocchetti Sardi)
Equipment
- Scale, a scale is necessary for this recipe for accurate measurements!
- Fine-mesh strainer
- 2 18-inch by 12-inch baking sheets, or several smaller baking sheets
Ingredients
For the gnocchetti sardi (malloreddus):
- 160 grams water
- ¼ teaspoon saffron threads
- 318 grams semola rimacinata flour, plus more as needed
- ¾ teaspoon kosher salt
- 1 ¼ teaspoons extra-virgin olive oil
For the tomato butter sauce:
- 28 oz canned, whole peeled tomatoes, such as Bianco diNapoli or high-quality San Marzano tomatoes
- 5 tablespoons unsalted butter
- 1 onion, halved and peeled
- ¼ cup fresh whole basil or parsley, optional
- salt and black pepper
For serving:
- Extra-virgin olive oil, for serving
- Parmigiano-reggiano cheese, for garnish
Instructions
For the gnocchetti sardi (malloreddus):
- Place ¼ teaspoon saffron threads in a medium heatproof bowl and set aside.
- Bring 160 grams water to a boil in a medium pot over high heat. While waiting for the water to boil, set the bowl of saffron over a scale and 'tare' to 0. Once boiling, immediately pour the water into the bowl with the saffron and measure the amount of water. If it's less than 159g, add enough room temperature water until it's 159g of liquid total. Note: This step ensures you have the right ratio of water to flour for the dough. Cover the bowl, and steep for 10 minutes.
- Meanwhile, combine 318 grams semola rimacinata flour and ¾ teaspoon kosher salt in a large mixing bowl. Set a fine mesh strainer over the bowl.
- After the saffron steeps, pour the saffron water through the strainer into the bowl. Press down the saffron threads with your fingers to extract as much additional flavor as possible. Discard the threads.
- Add 1 ¼ teaspoons extra-virgin olive oil to the bowl. Knead the dough for 3 - 4 minutes, or until it comes together into a shaggy ball. The dough will feel rough, with wet and dry patches but hold together. Rest the dough for 10 minutes (this helps hydrate the dough). Then, knead the dough for 10 - 15 minutes, or until it feels very smooth, non-sticky, and no dry bits remain.
- Form the dough into a ball, then wrap tightly with plastic wrap and allow to rest at room temperature for 1 hour. Note: This resting time is critical, as it allows the dough to hydrate properly and relax the gluten.
- While the dough rests, prepare the tomato sauce below.
- After the 1-hour rest period, examine the dough. If it feels sticky at all, knead in 1 teaspoon of semolina at a time until no longer sticky. Line two large baking sheets with parchment paper. Dust the paper with semola flour.
- Working in pieces, slice a chunk of dough with a width of 1 ½ inches. Cover the remaining dough in plastic wrap to prevent it from drying out.
- On an unfloured wooden cutting board, use your hands to roll the chunk into a thin log with a ½-inch diameter.
- Slice the log into ½-inch pieces. Using the side of your thumb, roll each piece against a gnocchi board or the back of the tines of a fork, rolling and flicking the dough to make a curled shape on one side and a ridged surface on the other. Transfer the gnocchetti to the baking sheets, ensuring they don’t touch one another (otherwise they will stick). Note: As long as you cook the pasta within 2 hours of shaping them, you don’t need to cover the gnocchetti to prevent them from drying out.
- Repeat with the remaining dough, cutting it into chunks, then rolling each chunk into a log and forming individual gnocchetti.
For the tomato butter sauce:
- In a medium stock pot or Dutch oven, combine 28 oz canned, whole peeled tomatoes with their juices, 5 tablespoons unsalted butter, 1 onion, and ¼ cup fresh whole basil or parsley
- Bring to a simmer, then reduce to a low simmer for 30 - 45 minutes, stirring occasionally and crushing any whole tomatoes with a wooden spoon. The sauce should thicken and it shouldn’t be watery anymore. Season again with salt and pepper.
- When the sauce is done, discard the onion and herbs. Remove from the heat until ready to serve.
Cook and serve the gnocchi:
- Set a large pot of water over medium-high heat and bring to a simmer.
- Season generously with salt, then add the gnocchetti and simmer until they float to the surface, about 3 - 5 minutes. When done, they should taste al dente (but not raw) and float to the surface. When in doubt, cook for an additional minute or two as needed.Reserve 1 cup of pasta water for the sauce.
- Meanwhile, set the pot of tomato sauce over low heat to simmer.
- Remove the pasta with a slotted spoon and transfer to the pot with tomato sauce. Add a few tablespoons of pasta water to the pot, and simmer for 1 - 2 minutes until the sauce thickens and clings to the pasta. If needed, add more pasta water to loosen the sauce.
- Season again with salt and pepper and transfer pasta to serving bowls. Drizzle with extra-virgin olive oil and garnish with cheese. Serve hot.
Video
Notes
- Adjust for humidity: Making a good pasta dough requires observing the environment around you and making changes as needed. I always keep a small bowl of water beside me, so if I notice the dough feels dry as I’m kneading it, I wet my hands with the water to moisten the dough. This is especially helpful if you have trouble rolling rolling the dough into a rope; if it feels like there isn’t any friction, a bit of water can be helpful.
- Use a Bench Scraper: I find that my thumb gets tired VERY quickly when shaping these gnocchetti, so I’ll often switch to a bench scraper and drag the pasta across the gnocchi board with the scraper.
- Uncooked gnocchetti sardi can be refrigerated on the baking sheets covered with plastic wrap for up to 2 days. For long-term storage, freeze the pasta on the baking sheet for 1 hour, then transfer the pasta to an airtight container and freeze for up to 1 month. Do not thaw prior to cooking.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
