Malloreddus Gnochetti Sardi
An Original Recipe by Lorraine Elliott
Preparation time: 1 hour plus 30 minutes resting time
Cooking time: 40 minutes
Serves: 4
For Pasta
- 250g/8.8ozs semolina flour plus extra for dusting
- 125g/4flozs warm water with a pinch of saffron threads
For Sauce
- Extra virgin olive oil for frying
- 2 Italian pork sausages (around 165g/5.6ozs), skinned and blitzed in food processor to make a paste
- 1/2 teaspoon fennel seeds
- 1 onion, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 1/2 cup/125ml/4flozs wine or chicken stock
- 1/2 cup/125ml/4flozs warm water with saffron threads
- 400g/14ozs marinara red pasta sauce
- 1/4-1/2 cup pasta cooking water
Step 1 - First make the dough and leave it time to rest so that it is easier to handle. Knead the flour and water together until you get a smooth dough. If you are doing this by hand it will take an active 10 minutes by with a stand mixer or Thermomix it will take 5 minutes. Cover with cling film and rest on the counter for at least 30 minutes.
Step 1 - Thermomix directions - Add flour and saffron water to TM bowl and set to Dough setting for 5 minutes. It will create tiny balls. Remove from the bowl and knead to become a cohesive dough. Cover with cling film and rest on the counter for at least 30 minutes.
Step 2 - While the pasta is resting make the ragu. In a large cast iron pot on medium heat add a couple of teaspoons of oil and add the Italian sausage meat . Break up into small pieces using a wooden spatula. Then add the fennel seeds and onion and cook until the onion is softened and fragrant (add a bit more oil if needed). Then add the garlic and sauté for 1 minute. Deglaze the pot with the wine or chicken stock and add the saffron water. Then add the marinara sauce and place the lid on and bring to a boil. Simmer for 20 minutes stirring occasionally.
Step 3 - When the dough is ready clean a surface and make sure it is dry. Have a small bowl of semolina flour ready. Cut out a quarter of the dough and rewrap the remaining dough so that it doesn't dry out.
Step 4 - Roll the dough into a 1cm/0.4inch thick log. Cut into thin strips around 4mm/0.16inch strips and then in half horizontally - these are tiny little squares! Dust the gnocchi board and place the dough on the gnocchi board and using a paring or butter knife, roll it along. It will flick upwards and create the shape (honestly, it feels like magic!). Place on a large, lightly floured board and repeat with the remainder of the dough.
Step 5 - Place a large pot of salted water onto boil and cook the pasta in batches. they will be ready when they float to the top after 1-2 minutes. Use a slotted spoon and drain. Add to the ragu along with some pasta water to loosen it up. Serve with freshly grated pecorino cheese.