The malloreddus, also known as Sardinian gnocchi, are certainly the most classic Sardinian pasta. They are made of semolina flour and water and are eaten with various sauces. Since ancient times, the housewives have prepared this type of pasta. The origin is to be found in the scheme of millennialfeeding peasant cultivation in the Mediterranean region, mainly based on the cultivation of wheat.

The malloreddus were prepared by mixing the durum wheat semolina with water, were created rolls of pasta with a length of about 15 cm, which were cut into cubes. Then the shape was obtained by crushing the cubes of dough against the bottom of a straw basket, said su ciuliri (i.e. the sieve) to get them scratched, or if you want them smooth, crush them against a wooden base.


  • 320 g of malloreddus
  • 300 g of swordfish
  • 250 g of tomato sauce
  • 1 glass of wine Vermentino
  • extra virgin olive oil
  • 1 clove of garlic
  • parsley
  • salt


Mince the garlic and parsley. Remove swordfish skin and any remaining bones and cut into cubes. Brown the garlic in the oil in a large saucepan. Now add the swordfish and the wine. Pour the tomato sauce, salt and cook for about 15 minutes. Boil the malloreddus and drain them. Mix with the sauce on the stove . Sprinkle with a little parsley and serve.

This is a tipical recipe of Carloforte, on the south of Sardinia, where they use the cassuli(a tipical pasta similar to malloreddus) instead of the malloreddus.

You can match the malloreddus with a bottle of Vermentino at 8-10°C.

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