Learn how to create the traditional Genoan pesto served over Sardian gnocchi.
The ‘Malloreddus’, or ‘gnocchi’, are the traditional pasta of Sardinia Island. The name, ‘malloreddu’, which means bull in Southern Sardinia (so the plural, malloreddus, means calves) comes from the shape and texture of this pasta, prepared with durum wheat semolina.
Pesto does not need any introduction. It is one of the most important and popular condiments in the world that brings the colors and flavors of beautiful Riviera.
In Italy, there are a lot of variants of pesto recipe, from different region.
My recipe does not contain garlic but retains the unique and intense flavor of fresh basil.
- A sprig of fresh basil
- 160 g 5 oz Sardinian gnocchi
- 50 g 2 oz grated Parmigiano cheese
- 50 g 2 oz grated Pecorino cheese
- 1 tbsp pine nuts
- 7-8 tbsp Extra virgin olive oil
- Pinch of sea salt
- Wash and dry the basil leaves and pour into blender along with the rest of the ingredients.
- Add other tablespoons of olive oil if necessary and according to the type of texture that you want to give to the sauce.
- Cook pasta, al dente, in boiling salted water.
- Season the malloreddus with pesto that you have diluted with water for cooking.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.