A fusion of two distinct and celebrated culinary traditions, this recipe combines traditional Genoan pesto with Sardinian gnocchi.
‘Malloreddus’, the traditional pasta from Sardinia, takes its name from the Southern Sardinian word for ‘bull’, owing to its distinct shape and texture. Made from durum wheat semolina, it’s a true representation of Sardinian culinary heritage.
Pesto has been used since the Roman times. The recipe, as we know it today, dates back to the nineteenth century. Extra virgin olive oil, basil (brought by the Arabs in the Mediterranean), pine nuts and cheese, mixed together and pounded in a mortar, gave birth to one of the most famous and popular sauces in the world. A sauce that brings colors and flavors of the Italian Riviera. 
Legend says there was a monastery near Genoa, where the creation of pesto took place by a priest at St. Basil’s. The priest, tired of the usual meal, picked up the basil growing around, combined it with the few ingredients offered by the faithful and mashed the ingredients together and created the first pesto.
There are many regional variations of pesto across Italy, and while this specific recipe excludes garlic, it still captures the intensely delicious flavor of fresh basil.
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Sardinian Gnocchi with Pesto Genovese
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A taste of Sardinia meets Genoa in this vibrant pasta dish. Creamy pesto coats tender gnocchi for a simple yet satisfying meal.
Ingredients
- A fistful of fresh basil
- 5 oz (160 g) Sardinian gnocchi
- 2 oz (50 g) grated Parmigiano cheese
- 2 oz (50 g) grated Pecorino cheese
- 1 tbsp pine nuts
- 7-8 tbsp Extra virgin olive oil
- Pinch of sea salt
Instructions
- Preparing the Pesto:
- Wash the basil leaves thoroughly and pat them dry with a kitchen towel.
- Place the clean basil leaves in a blender. Add the grated Parmigiano cheese, grated Pecorino cheese, pine nuts, and 7-8 tablespoons of extra virgin olive oil. Blend until smooth.
- If desired, add more olive oil and blend again to reach the desired consistency.
- Cooking the Gnocchi:
- Bring a large pot of salted water to a boil.
- Add the Sardinian gnocchi and cook according to package directions until al dente.
- Drain the water.
- Combining the Gnocchi and Pesto:
- If the pesto is too thick, dilute it with some of the gnocchi cooking water until it reaches a sauce-like consistency.
- Place the cooked gnocchi in a large bowl and pour the pesto sauce over it. Toss well to coat.
Notes
- For a richer pesto, lightly toast the pine nuts in a dry pan before blending.
- If Sardinian gnocchi are unavailable, use another small, potato-based gnocchi.
- Serve immediately for the best texture; the gnocchi can become gummy if left to sit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Can I substitute the pine nuts in the pesto with another type of nut?
Yes, you can use walnuts or almonds as a substitute for pine nuts in the pesto. Just keep in mind that the flavor profile will change slightly.
What type of cheese should I use in the pesto for the best flavor?
Traditionally, Parmigiano-Reggiano or Pecorino Romano is used in pesto. Both cheeses add a rich umami flavor that complements the fresh basil.
How do I properly shape the malloreddus for this recipe?
To shape the malloreddus, take a small piece of dough, roll it into a small log, and then use a gnocchi board or the back of a fork to create ridges, which helps the sauce cling better.
