Malloreddus Little Sardinian Gnocchi

Steep the saffron in boiling water for 10 minutes, then strain through a fine mesh sieve.

In a bowl of a mixer fitted with a dough hook, combine all ingredients and knead for 10 minutes on medium speed. After 10 minutes the dough will become cohesive. Wrap dough in plastic wrap and set aside until cool, about 1 hour.

Cut strips of dough, keeping what you are not using covered in plastic wrap, and roll to the thickness of 1/4 inch. Cut sheet of dough into 1-inch wide strips, then cut the strips into 1/2-inch pieces.

On a gnocchi board or with the back of the tines of a fork, gently push each piece in a curling motion, flicking the piece of dough to make ridges on the gnocchi. If the dough is sticky, roll dough pieces lightly in flour before making ridges. Toss Malloreddus with semolina to keep from sticking together and store on sheet trays, lightly lined with semolina, uncovered.

Cook Malloreddus in gently boiling water until they float, remove immediately. Malloreddus can be frozen flat on sheet trays and stored in an air-tight container for up to 1 month. Cook from frozen in seasoned boiling water.

Equipment Needed

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Dietary