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Sardinian Gnocchetti with Clams and Zucchini Cream

17/11/2023

Sardinian gnocchetti, also known as malloreddus, are a type of pasta typical of Sardinia. Pairing them with clams and zucchini cream is a wonderful encounter between sea and land that will surely delight the palate. Here is the recipe step by step:

Ingredients

  • 350 g of Sardinian gnocchetti (malloreddus)
  • 1 kg of true clams
  • 2 medium zucchinis
  • 2 cloves of garlic
  • 80 ml of dry white wine
  • Fresh parsley to taste
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Hot chili pepper (optional)

Preparation

  1. Begin by putting the clams in a bowl with salted water for at least 30 minutes, to let them expel the sand. Rinse them well under running water before cooking.

  2. Meanwhile, wash and dice the zucchini into small cubes. In a pan, heat some extra virgin olive oil and a garlic clove in its skin, add the zucchini and let them sauté for a few minutes. Add a pinch of salt and cook until they are soft. Remove the garlic and blend the zucchini with an immersion blender or a blender to obtain a smooth cream. Adjust with salt and pepper and set aside.

  3. Bring a pot of generously salted water to a boil for cooking the gnocchetti sardi.

  4. In a large pan, heat another drizzle of oil with a crushed garlic clove. Add the drained clams and chili pepper if you like a spicy touch. Pour in the white wine and let the alcohol evaporate. Cover with a lid and cook until all the clams have opened (about 5-7 minutes). Discard any that have not opened.

  5. In the meantime, cook the gnocchetti sardi in the boiling salted water according to the package instructions until al dente.

  6. Drain the pasta and pour it into the pan with the clams. Add the zucchini cream and gently mix to combine everything.

  7. Plate the gnocchetti with clams and zucchini cream and garnish with chopped fresh parsley.

Curiosity

Malloreddus are known for their ridged shape that splendidly holds sauces. The name “malloreddus” derives from the Latin “mallolus”, which means “morsel”. Tradition has it that they were prepared for festivals and special occasions. Today they have become a symbol of Sardinian cuisine and remind us how simple dishes can be transformed into gastronomic masterpieces with the right balance of flavors.