400g semola flour (superfine semolina, found at speciality food stores)
200ml warm water
coarse semolina for dusting

The most common question I am asked is where to start if someone has never made pasta before and hand-rolled gnocchi sardi (also known as malloreddus) is always my answer. It is made from a simple flour and water dough and is rolled out by hand, so no roller is required. I roll mine on a wooden gnocchi board but anything with a texture works and the grooves are the perfect place for sauce to cling.
Try this with Creamy Pumpkin & ’Nduja Gnocchi Sardi with Herby Panko Crumbs

View the recipe collection here


1.Tip the flour out onto the bench and press the bottom of a bowl into it to make a well in the middle.
2.Pour the warm water into the well then use a fork to start whisking, slowly and carefully incorporating the flour into the middle.
3.When the centre liquid gets really thick, abandon the fork and go straight in with your hands or alternatively use a bench scraper to start mixing it all together until you end up with an even, shaggy mixture.
4.Bring it together into a ball and start to knead – this will be messy but it will come together, I promise.
5.Knead quite vigorously for a few minutes until it comes together into a slightly dimpled ball. Wrap tightly and leave for 10 minutes.
6.After 10 minutes, knead again for 3-4 minutes until you get a really smooth ball of dough.
7.Wrap again and rest at room temperature for at least 30 minutes but preferably an hour or up to three hours.
8.Prepare a tray lined with baking paper and dusted with a layer of coarse semolina, to stop the gnocchi from sticking.
9.Slice a section off the ball and form it into a sausage shape, then with your hands really flat roll it until it is long and even, starting in the middle and working out with your fingers splayed.
10.You want to end up with a long strand the width of a finger.
11.Cut the strip into 2cm pieces then using a gnocchi board or anything with a texture, roll the little pieces down the board with your thumb until they curl over themselves.
12.Press quite hard so that it doesn’t end up too thick – you’ll get the hang of it after a few.
13.If your pieces are sticking, dust your board with some flour. Repeat until all your dough is used up.
14.They are fine sitting out at room temperature if you are going to use them straight away.
15.If not, pop the tray, uncovered, into the freezer until frozen then place into a container and keep in the freezer to be cooked from frozen.

Recipes & food styling Emilie Pullar / Photography Tony Nyberg / Art direction Fiona Lascelles