Malloreddus, also known as ‘gnocchetti sardi’ (‘small gnocchi from Sardinia’), hail from the Italian island of Sardegna where they have been made for special occasions for centuries. The diminutive of ‘malloru’ (‘bull’ in Sardinian dialect), ‘malloreddus’ means ‘fat little calves’. As tradition dictates, on the night of her wedding, a Sardinian bride will parade through town wearing silver jewellery with a large basket of malloreddus that she has made by hand. She is closely followed by her family until she reaches the doorstep of her betrothed, who scares off her entourage with rifle shots. The bride then enters, eating her malloreddus from the same plate as her new husband thus signalling the start of a happy and long-lasting marriage.
Those who hand-craft these little pearls of Sardinian cuisine follow a traditional process that involves cutting the pasta dough into cubes and pressing them against a ciuliri (a sieve or riddle traditionally made of straw). This is what creates their distinctive ridged conch-shaped form. Whilst they lend themselves to a variety of sauces, in true Sardinian fashion, we’ve paired our malloreddus with campidanese sauce, a traditional Sardinian ragù made with sausage, tomatoes and fennel seeds.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Sausage Ragù (160g):
Passata, Pork Sausage (Origin: UK, 42%), Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper
Pecorino Cream (25g):
Water, Pecorino Cheese (MILK), Sugar
Italian Grated Cheese (8g):
MILK, Salt, Rennet
Calories per serving: 902kcal
Following nutritional information is per 100g
Of which saturates 3.8g
Of which sugars 1.9g