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.
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.
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