Sardinian Ricotta and Saffron Dumplings (Malloreddus)

Savor the essence of Sardinia with these traditional dumplings, combining the delicate flavors of ricotta and the exotic aroma of saffron.

Prep Time 20

Cook Time 15

Total Time 35

Course Dinner

Cuisine Italian, Mediterranean

Servings 4 servings

Calories 420 kcal

Begin by steeping the saffron threads in 1/4 cup of hot water, allowing them to infuse for 10 minutes.
In a large mixing bowl, combine the semolina flour and salt.
Add the ricotta cheese and egg to the flour mixture, then pour in the saffron-infused water, including the saffron threads.
Mix the ingredients together until a cohesive dough forms. If the dough is too sticky, add a little more semolina flour.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth.
Divide the dough into 4 equal portions and roll each into a long rope, about 1/2 inch in diameter.
Cut the ropes into 1/2 inch pieces and press each piece against the tines of a fork to create the classic ridges, or use a gnocchi board if available.
Bring a large pot of salted water to a boil and cook the dumplings in batches, being careful not to overcrowd the pot.
Once the dumplings float to the surface, let them cook for an additional minute, then remove with a slotted spoon and drain.
In a large skillet, melt the unsalted butter over medium heat.
Add the boiled dumplings to the skillet and toss gently until they are lightly golden and coated with butter.
Sprinkle grated Pecorino cheese over the dumplings and toss until the cheese is melted.
Serve hot, garnished with fresh mint leaves.

For an authentic touch, allow the dough to rest for 30 minutes before rolling and shaping.

The dumplings can be made ahead and frozen before cooking. Boil directly from frozen, adding a couple of minutes to the cooking time.

Keyword Malloreddus Recipe, Mediterranean cuisine, Ricotta Dumplings, Saffron Dumplings, Sardinian Dumplings