The famous Sardinian gnocchi, in one of their most classic recipes. Saffron gives a unique touch, try it! Preparation time 2 hours and 30 minutes
 | Easy |
Ingredients
for malloreddus
400 grams of durum wheat semolina
175 ml of water
salt for seasoning
500 gr of peeled tomatoes 200 grams of sausage
1 / 2 onion, white or golden
few basil leaves 2 tsp saffron stamens, or 2 bags
olive oil, to taste
Pecorino or Parmesan cheese, to taste
with doses of this recipe produces about 500 grams of dumplings, which are enough for 4 people
Preparation Prepare the first malloreddus.
In a bowl, put the flour with one or two pinches of salt, then add the water gradually, stirring with a wooden spatula. Mash with strong hands to make the dough stay together. Put little water as possible, even less than the recommended dose, if possible. More will be hard and dry the dough, the easier it will form the gnocchi and the greater the "nerve" that will in cooking.
Knead vigorously with your hands as much as possible, then using the pasta machine to the maximum thickness, drawing many times the dough folding it over itself. This will make it smooth and homogeneous, even to the benefit of the consistency of the result.
Prepare puff maximum thickness (3 mm of normal). Cut the strips about one cm., Then fold in two pinches the edge, to form a cord.
Pass the cords in the special tool to form the dumplings, flour properly.
Recover waste to form the other parts of dough and repeat. Spread the
malloreddus lightly flour on a tray.
For the sauce: Sauté the onion for about 5 minutes in a little 'oil, then add the sausage, skinned and deseeded. Blend with a little dry white wine, then cook for another 5 minutes.
Remove the sausage, drain the cooking juices and add the peeled tomatoes with their juice, breaking them coarsely with a fork.
Making a boil again, then lower the heat, reduce for about 30 minutes.
Bring salted water to a boil. Just before starting to cook malloreddus, put the sausage in the sauce, and add the chopped basil and saffron grossolanamete.
malloreddus Cook (5 minutes), then drain (not completely) and cook them in a pan with the sauce.
Serve very hot, sprinkle grated pecorino or Parmesan cheese.
Images
Notes
careful and do not choose the semolina flour from durum wheat. Using the latter malloreddus will have less "nerve" and easier to overcook.
If you do not have the specific tool to make malloreddus, you can use ready-made available at the supermarket.
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