• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
fedetheclumsychef.com
  • Home
  • Recipes
  • About me
  • Contact Me
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact Me
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact Me
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Lunch & Dinner

    Gnocchetti sardi

    Published: Apr 7, 2023 by Federica · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Gnocchetti or gnocchi Sardi is a kind of pasta essentially made from 2 ingredients, semola flour, and water. It is incredibly easy to make and it will be ready in no time. I am sure it will be your favorite homemade pasta to make.

    Gnocchetti Sardi has an external ribbed texture with an internal hollow given by the wooden gnocchi board. Its particular shape is perfect for trapping the sauce inside, increasing its flavor at every bite.

    An overhead shot of hand showing how to roll the gnocchetti sardi on a gnocchi board

    Back in Italy, we can find a long list of different types of pasta within each region. They are mainly divided into two categories: pasta made from semola dough (sometimes other flours are used), and pasta made from egg dough. Egg pasta has a richer taste and it requires a bit more work to obtain a thin pasta. While gnocchetti is lighter and you will just need to roll the gnochetti using the thumb.

    Gnocchetti Sardi or gnocchi is a rigid pasta shape that recalls the feature of a little shell. It has peasant origins from Sardinia and it is also known as Malloreddus. This gnocchi Sardi is usually prepared during a family feast or for any special occasion, and they are served with a sauce called malloreddus alla campidanese. A slow-cooked meat sauce made from Sardinia sausage, tomatoes, and saffron. Most traditional recipes add saffron to the cooking water pasta to give an extra yellow color to the gnochetti.

    Hand making a well in the flour to make gnocchetti Sardi

    Gnochetti Sardi is completely different from the classic well know gnocchi. Which are basically made from eggs, potatoes, and a little flour, resulting in a little gummier, and heavier than the gnocchi Sardi.

    Jump to:
    • 🍝 Why you will love
    • 🥘 Ingredients
    • Semolina or semola flour?
    • 🔪 Instructions
    • 📖 Suggestion
    • 🥗 Pairing
    • 🍽 Equipment
    • Storage
    • 💭 Top tip
    • FAQ
    • 📖 Recipe

    🍝 Why you will love

    • Easy to make- The process of making gnocchi Sardi is super easy. Do you remember making playdough when you were kids? The process is that simple. Mix, knead, and shape. In fact, it'll make a great activity to make with your kids.
    • Low ingredients- You'll need just 2 ingredients: semola flour and water.
    • Eggless pasta- Good news! The gnochetti is eggless which means is perfect for those who have an egg allergy. Furthermore, it is the perfect pasta for vegans as no eggs are involved in the process of making it.
    • Budget-friendly- The list of ingredients is not only short but it is affordable too. So another point in favor.
    Side shot of woman pouring water inside the flour well to make gnochetti

    🥘 Ingredients

    The list includes just 2 ingredients, or maybe just 1 if your tap water is safe to drink. Here is what you need. See the recipe card for quantities.

    Ingredients to make gnocchetti Sardi
    • Flour- Semola rimacinata is what you need for making the gnochetti, and gives the gnocchi Sardi the classic "al dente" texture. Make sure that the label on the package says "Semola rimacinata di grano duro". Nowadays it can be easily found even in the supermarket, otherwise, look in any Italian deli or online.
    • Water- Water is the second ingredient on the list and it acts as glue once combined with the water. I recommend using still water at room temperature and a kitchen scale to measure as it is more accurate than the cup.

    Semolina or semola flour?

    Most people think that the 2 of them are the same things, however, they have differences. Both of them are made from durum wheat but the difference is in the texture.

    Semolina flour- It has a coarse texture, similar to polenta flour or corn flour.

    Semola flour- It has a fine texture similar to the "traditional" white flour. Here the durum wheat is re-milled, hence the name rimacinata, to give an extra fine texture. In Italian is called "Semola rimacinata di grano duro", and this is what you need to make gnocchetti. Also, it works great for making focaccia and bread.

    🔪 Instructions

    Homemade pasta can be such a fulfilling activity and it shouldn't be stressful at all. With my step-by-step guide, you'll see how easy and fun is to make gnocchetti Sardi. Also, in this recipe, you can find different techniques to achieve the same result.

    Note: this is just a quick introduction. Please read the recipe card for the full instructions.

    Overhead shot showing how to make the well in the flour on a work surface

    Mix by using a wooden board- Spill the flour on the work surface and make a well in the center. Pour the water and with a fork or hand, slowly mix. Then knead until a rough ball is formed.

    Overhead shot showing how to make the well in the flour inside the bowl

    Mix by using a large bowl- Tip the flour into the bowl, make a well in the center, and pour the water. With a fork or hand, slowly mix and then knead with your hand until a rough ball is formed. Make sure to scrap any bits left on the side and the bottom of the bowl and knead it back in the dough.

    Overhead shot showing the rough dough inside the bowl

    Mix by using a stand mixer- Add the semola and water into the bowl and start the machine at medium speed. Work with the paddle for a few minutes until you have a rough ball.

    Overhead shot showing the smooth dough

    Knead- Knead the ball on a clean surface and work it for 10 minutes until is smooth. Cover* the gnocchetti dough and let it rest for 30 minutes.

    *Tips: you can either use a kitchen towel, an upside bowl, or some plastic wrap (cling film).

    Overhead shot showing how to roll the a piece of dough with the hand

    Shape- Cut one section from the dough and cover the rest. Roll the section into a long thick rope.

    Overhead shot showing how to roll the gnocchetti in the gnocchi board

    Cut- Cut the rope into small gnocchi with a knife. Take one gnocchetti Sardi and roll the piece through the gnocchi board. Continue with the rest. Cook the gnochetti for 4 minutes in plenty of salted boiling water.

    📖 Suggestion

    Here are my favortite pasta sauces to serve my gnocchetti or gnocchi Sardi.

    A great match would be with my delicious tomato and burrata sauce recipe. A creamy and delicate tomato base with melted burrata cheese. So luscious.

    If you are looking to skip the tomatoes try my ricotta sauce. A tangy but still delicate sauce made with ricotta, a handful of Parmigiano Reggiano cheese, and the zest of a lemon. Another idea would be to use my pesto with broad beans and almonds, it is easy and mouthwatering.

    Furthermore, try the gnocchetti with my authentic amatriciana sauce recipe with tomatoes and guanciale. It is simply delicious.

    Use a classic rich Italian sauce made from slow-cooking chili, garlic, olive oil, and tomatoes to season my gnochetti. As my arrabbiata sauce, its hot flavor matches perfectly with it.

    Also, why not make a tomato base sauce and bring the gnocchi Sardi to the next level? Simple by baking it in the oven. How? Transfer the cooked gnocchetti along with the sauce to a casserole. Then add a knob of butter, a handful of Parmigiano Reggiano cheese, a few slices of mozzarella, and a few basil leaves, and mix. Preheat the oven to 392°f or 200°c and bake it for 30 minutes or until the mozzarella starts to melt and the top is broiled.

    Gnocchetti Sardi on a plate with a gnocchi board on the side

    🥗 Pairing

    If you are looking for another meal to go with gnochetti sardi try my favorite Italian meatballs cooked in a creamy and delicious tomato sauce. Also, you will love my family's recipe for a classic Roman dish, chicken with pepper in tomato sauce. Tip: use the same sauce to season the gnocchetti sardi. Yum!

    Another idea would be to pair it with this easy and quick chicken piccata. Make sure to have a ton of bread to dig into the sauce.

    🍽 Equipment

    Work the semola and water on a clean wooden board. But if you want to work without making a mess use a large mixing bowl to mix the gnocchetti, this way the flour will not go anywhere. Also, a stand mixer will work great too.

    Use a gnocchi board to make that beautiful shell pasta typical of the gnocchetti Sardi. Another option is to use a fork or grater. In case you don't have any of the previous equipment to shape them, just cut them into small gnochetti. They will be great too.

    To dive the dough and cut the gnochetti use a sharp non-serrated knife. The result of the cut will be smooth and precise. Another way would be to use a steel rigid bench scraper.

    Last but not least, use a scale to measure the ingredients. A scale makes a recipe more accurate than a cup's measurement.

    Scene of food gathering with gnocchetti Sardi served in bowls

    Storage

    Fridge- Store them in the fridges for up to 3 days, and dust them with semola in an even layer. Alternatively, store the gnocchetti dough covered with cling film or plastic wrap in the fridge for up to 3 days.

    Freezer- A great way to store the gnocchi Sardi is to freeze them. I love how this method can be so handy especially when you have unexpected guests and no time to make a whole meal. Dust the gnocchetti with semola and lay them on a large tray far away from each other and freeze them. Once frozen roughly after 1 hour, transfer them into a freezer bag. Cook them when still frozen in boiling salted water, they will take a little bit longer to cook.

    💭 Top tip

    Make sure to follow these tips to prepare the best gnocchi Sardi.

    • Dough- The dough shouldn't feel too soft. It is important to work the dough for 10 minutes on a wooden surface to build the gluten.
    • Let the dough rest- The dough needs to rest for 30 minutes, this way it will relax and will be easier to shape.
    • Cover the semola dough- This step is crucial. Always cover the dough during the resting time and the shaping, to prevent it from drying out. Use a large bowl upside down on the work surface, a kitchen towel, or plastic wrap (cling film).
    • Don't dust the dough- Make sure to don't dust the dough when you are either making the rope or shaping the gnochetti with the semola. This way they will glide better on the gnochetti board.
    • Dust the gnocchi Sardi- Once the gnocchetti has been shaped, is essential to dust them with some semola to prevent them from sticking to each other.

    FAQ

    How should the texture of the gnochetti dough be?

    After kneading the ball it should be smooth, and elastic but not too soft.

    Can I use different flour to make gnochetti?

    The traditional gnocchetti Sardi are made in semola rimacinta di grano duro. However, some villages in Italy use flour "00"," 0", or even wholemeal flour. Note that the amount of water will vary, as every flour has a different amount of protein.

    How do I make the gnochetti Sardi without a gnocchi board?

    It is so simple, use a fork or a grater to shape them. Place the fork on top of the small gnocchetti and roll it over with the tines of the fork. If using a grater, place the gnocchetti sardi on top of the grater, and with your thumb roll the piece through it.

    What does gnocchetti taste like?

    Gnocchetti or gnocchi Sardi have an al dente texture, thanks to the use of semola rimacinata flour. They have a delicate taste that goes so well with any kind of pasta sauce.

    How long do I need to cook the gnocchetti pasta?

    The gnocchetti will be ready when are all floating on top of the water. They will take roughly 4 minutes to cook.

    My cooked gnocchi Sardi are hard, is it normal?

    The gnochetti should be al dente, this texture is given from the semola flour. However, it should not be stone-hard.

    Do I need to defrost the gnocchetti?

    No. Cook them when still frozen in boiling salted water, they will take a little bit longer to cook

    Can I halve the gnocchetti ingredinets?

    Yes, of course. If you are making them just for 2 people use a half dose. While if you are making just yourself use just 100 gr of semola rimacinata and 50 gr of water.

    More pasta recipes

    Looking for other recipes like this? Try these:

    • Amatricina pasta on a plate
      Authentic amatriciana recipe
    • Spaghetti arrabiata in a bowl on a pink napkin
      Spaghetti arrabiata
    • Pink sauce in a bowls on a pink napkin
      Pink sauce recipe
    • One post pasta wih ricotta on a bowl near some lemons and a ricotta bowl
      One pot pasta with ricotta and lemon

    📖 Recipe

    Gnocchetti Sardi on a plate with a gnocchi board
    Print Recipe Pin Recipe
    5 from 3 votes

    Gnocchetti Sardi

    Gnocchetti is a ridged shell pasta from Sardinia, its shape is perfect to trap any sauce. It is made from semola dough and used a wooden gnocchi board to shape the gnochetti Sardi. The dough is eggless and is perfect for those who have an egg allergy or are vegan.
    Prep Time30 minutes mins
    Cook Time4 minutes mins
    Course: Main Course
    Cuisine: Italian
    Keyword: Gnocchetti, gnocchi sardi, gnochetti
    Servings: 4 people
    Calories: 364kcal

    Equipment

    • 1 wooden board or large bowl or a stand mixer
    • 1 Fork to mix the water and semola
    • 1 sharp non-serrated knife  or a steel rigid bench scraper
    • 1 wooden gnocchi board or fork or a grater

    Ingredients

    Gnocchetti Sardi

    • 400 gr Semola rimacinata di grano duro
    • 200 gr still water  room temperature

    Instructions

    Using a wooden pasta board

    • Spill the flour on the work surface and make a well in the center. Pour the water inside the well and with a fork or hand, slowly incorporate the semola and the water. Once the all water is been absorbed, using your hand start making a rough ball.

    Using a large bowl

    • Tip the flour into the bowl and make a well in the center. Pour the water inside the well and with a fork or hand, slowly incorporate the semola and the water. Now you'll have a crumble texture and using your hand start making a rough ball. Make sure to scrap any bits left on the side and the bottom of the bowl inside the dough. Tip the rough ball on a clean surface.

    Using a stand mixer

    • Add the semola and water into the bowl and start the machine at medium speed. Work with the paddle until the ingredients are all merged and you have a rough ball. Tip it on a clean surface.

    Knead

    • Knead the ball on a clean surface and work it for 10 minutes until is smooth and elastic. Make sure that the dough has absorbed all the flour left on the surface.
    • Cover* the gnocchetti dough and let it rest for 30 minutes.

    Shape

    • Cut one section from the dough with a sharp non-serrated knife and cover the rest.
    • Roll* the section into a long rope 1 cm (0.3937 inches) thick. Cut* the rope into small gnocchi of 1 cm (0.3937 inches) wide with a sharp non-serrated knife. Take one gnocchetti Sardi and place it in the middle of the gnocchi board. With the side of your thumb roll the piece through the board to create that beautiful shell shape. Move the gnochetti aside and continue with the rest of the dough.
    • Once you have finished cutting the rope and shaping the gnocchetti make sure to lie them on a surface dusted with semola so they don't stick .Once they have all been shaped you can start by making the sauce.

    Cooking the gnocchetti

    • Bring a large and tall pot with plenty of water to boil on high heat. Add a handful of coarse salt and tip the gnocchetti on it. Cook* the gnocchi for 4 minutes.
    • Once the gnocchetti pasta is cooked add your favorite sauce and mix to combine.

    Notes

    Gnochetti notes
    *Cover: you can either use a damp kitchen towel, an upside bowl, or some plastic wrap (cling film).
    *Roll: don't add any semola flour at this stage.
    *Cut: gnocchi are quite small so make sure to make small pieces.
    *Cook: After 4 minutes they should be flatting on top, check them if they are ready. They should be" al dente" and chewy.

    MAKING THIS? I'D LOVE TO SEE IT!

    Follow me on Instagram and tag your snap @fedetheclumsychef. Follow me on Instagram and Pinterest!
     
     
     
    Gnocchetti, gnocchi sardi, gnochetti

    Follow me on Instagram and tag your snap @fedetheclumsychef. You can find me on Pinterest too!

    More Lunch & Dinner

    • Mediterranean charcuterie board on a table with a jar full of marinated mini mozzarella balls
      Mediterranean charcuterie board
    • Fried coccoli on a serving plate with a bowl of stracchino cheese next it.
      Coccoli: The Perfect Party Dish
    • Overhead shot of serving plate with casarecce pasta along with the eggplant and tomatoes sauce.
      Casarecce pasta
    • Bowl full of salad with burrata, tomatoes, arugula, anchovies and olives on a green linen tablecloth.
      Arugula burrata salad

    Subscribe

    for your weekly delicious recipes!

    Reader Interactions

    Comments

    1. Bianca

      April 20, 2023 at 7:40 pm

      5 stars
      These were so much fun to make! Made these with my roommate as a weekend project and we made the pink sauce as yo suggested, soooooo delicious!

      Reply
    2. Tressa

      April 23, 2023 at 4:06 pm

      5 stars
      Trying this out for the first time and your Instructions were so easy to follow. Mine were pretty as yours. Thank you for sharing.

      Reply
    3. Elizabeth S

      April 27, 2023 at 3:05 pm

      5 stars
      This recipe is so well written. I was nervous at first but you really walked me through it and they turned out just like yours! The pictures were so helpful too. Oh and the taste was light, fluffy, and perfectly cooked. I tossed mine in a lemon pesto sauce.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image author blog

    Hi, I'm Federica! Recipe developer, and food photographer behind Fede The Clumsy Chef, welcome to my kitchen, it's so nice to see you!!! 

    More about me →

    My favorites recipes

    • Broad beans pesto in a bowl placed in a wooden basket
      Broad bean pesto without pine nuts
    • Open meatballs with cheese and mortadella on a plate
      Cheese stuffed meatballs recipe with mortadella
    • one-pot italian chicken on a plate with a slice of toasted bread
      One-pot Italian chicken peppers recipe
    • Filled Piadina on paper
      Italian flatbread recipe-authentic piadina

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Fede the clumsy chef