Gnocchi sardi (Cjiusoni or Malloreddus)

Sardinian pasta for every occasion

Preparation:

Doses for 4 people Ingredients: 500 g. durum wheat semolina until lukewarm water Preparation: Arrange the semolina to form the classic fountain. Dissolve half a teaspoon of salt in a glass of warm water and pour the water in the middle of the fountain. Pour gradually, as the dough absorbs. Work the dough well, first gently, then with more 'force until' becomes compact and firm. If it is too soft, add a little semolina. If it should be too hard, pour lukewarm water and continue working until the right consistency is obtained. Obtain a smooth and compact ball from the dough and leave for an hour. Remove a ball as large as an apple from the dough and with the palms of the hands roll it back and forth until it becomes a cord of half a centimeter in diameter. Cut the cord into pieces of about one centimeter (two centimeters if you want larger gnocchi). Lay each piece on a ruled surface or on the inside of the grater, and with the thumb, impart a quick rotary movement that will wrap it on itself. Alternatively you can use a manual machinery on the market for several years. As you get the gnocchi, place them on a floured tablecloth, keeping them separated from each other. Leave to dry for a couple of hours and cook in plenty of salted water. Season with a good tomato sauce with fresh sausage.

Curiosity

In ancient times it was used to prepare "li cjiusoni", as well as on other occasions, the first evening of August. This exquisite type of pasta was seasoned with tomato sauce and partridges. The Sardinian partridge was then very common in Gallura. Today, due to the hunting and transformations carried out in the territory, its presence has decreased considerably.
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