Fresh pasta recipes

Sardinian gnocchi (Chjiusoni or Malloreddus)

Serves 4

Ingredients:

500 g durum wheat semolina
fine salt
lukewarm water

Preparation:

Arrange the semolina in the classic fountain shape. Dissolve half a teaspoon of salt in a glass of lukewarm water and pour the water into the centre of the fountain. Pour it in little by little, as the dough absorbs it. Knead the dough well, first gently, then more vigorously until it becomes compact and firm. If it turns out too soft, add a little semolina. If instead it is too hard, pour in some lukewarm water and continue kneading until you obtain the right consistency. Shape the dough into a smooth, compact ball and leave it to rest for an hour.

Cut off from the dough a piece about the size of an apple and, using the palms of your hands, roll it back and forth until it becomes a rope about half a centimetre in diameter. Cut the rope into pieces about one centimetre long (two centimetres if you want larger gnocchi). Place each piece on a ridged surface or on the inside of a grater, and with your thumb give it a quick rotary movement so that it rolls up on itself. Alternatively, you can use a manual machine, which is easily found on the market and also online.
As you make the gnocchi, place them on a floured cloth, keeping them separate from one another. Leave them to dry for a couple of hours and cook in plenty of salted water. Dress with a good tomato sauce with fresh sausage.

Curiosity

In ancient times, “li chjiusoni” were prepared, in addition to other occasions, on the first evening of August. This exquisite type of pasta was dressed with tomato sauce and partridges. The Sardinian partridge was then very widespread in Gallura. Today, due to hunting and changes made to the land, its presence has greatly decreased.