Gnocchetti Sardi / Malloreddus

Gnoochetti Sardi, Malloreddus
Other Names:

Gnocchetti Sardi
Malloreddus

Region:

Sardinia

Made with:

 Traditionally only semolina flour salt and water. 
Eggs can be used as well but you don’t really want a very soft dough

RECIPE: 100 gr flour to 100 ml water, a large pinch of salt 
If you want to use eggs make them only half the liquid needed.

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Gnocchetti Sardi, Malloreddus

Gnocchetti Sardi, Malloreddus

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


<h6 style="text-align: left;"><strong><em><span style="color: #009999;">I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.</span></em></strong></h6>

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