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Photo Credit: Elizabeth Newman

Homemade Sardinian Gnocchi

This gnocchi is inspired by the kind traditionally made in Sardinia, which is the second largest island in the Mediterranean sea after Sicily. Sometimes you’ll see it referred to as “gnochetti sardi,” which translates to Sardinian gnocchi - it also goes by "Malloreddus". However, unlike actual gnocchi, which is technically a potato dumpling, this version is made from pasta.

The small curved shape makes it easy for sauce to stick to the pasta's ridges- making each bite all the better. The best part though, is that all you need is a gnocchi board or fork to make it- no pasta machine needed!

I like it best when served with a light sauce of white wine, garlic, pepper flakes and Parmesan, tossed with shrimp and baby arugula (recipe) but feel free to use whichever sauce and add ins you prefer!

Love Giada's homemade Sardinian gnocchi? Try her homemade potato gnocchi next!

Homemade Sardinian Gnocchi


dough pasta

Prep Time

35 minutes




Giada De Laurentiis

Image of Homemade Sardinian Gnocchi



  1. In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
  2. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
  3. Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.



per serving
Amount/Serving % Daily Value
48 grams
6 grams
1 grams
Saturated Fat
1 grams
147 milligrams
2 grams
1 grams
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1 comment

  • Author's avatar image
    Anthony Ritter

    I used to live in a little town called Palau on the northern coast of Sardinia, and this recipe brings me back to the gnocchi I would buy at the little pasta shop around corner from my apt. The family loves this pasta.

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