Sardinian Gnocchi is a traditional pasta dish from the island of Sardinia. It is made with a mixture of semolina flour and water, which is then shaped into small dumplings and cooked in a flavorful tomato sauce or butter and cheese. Sardinian gnocchi are denser and more substantial than the potato-based gnocchi that is more commonly known.
- 2 cups of semolina flour
- 1 cup of warm water
- 1/2 tsp of salt
- 2 cups of tomato sauce or 4 tbsp of butter and 1 cup of grated Pecorino cheese for serving
- Mix the semolina flour, warm water, and salt in a large bowl to form a dough. Knead the dough for about 5-7 minutes until it is smooth and elastic. Let it rest for 30 minutes.
- Roll the dough into small balls about the size of a golf ball.
- Bring a large pot of salted water to a boil and carefully drop in the gnocchi. Cook for about 3-5 minutes or until they float to the surface.
- Drain the gnocchi and toss them with tomato sauce or butter and grated Pecorino cheese before serving.
- Enjoy your Sardinian Gnocchi!
Note: Before cooking, you can also shape the dough into different shapes, like ovals or cylinders.
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