Il Cucinologo
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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 charming encounter between sea and land that will surely delight the palate. Here is the step-by-step recipe:

Ingredients

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

Preparation

  1. Start by placing the clams in a bowl with salted water for at least 30 minutes to purge any sand. Rinse them well under running water before cooking.

  2. Meanwhile, wash and cut the zucchinis into small cubes. In a pan, heat a drizzle of extra-virgin olive oil with a garlic clove in its skin, add the zucchinis and let them sauté for a few minutes. Add a pinch of salt and cook until tender. Remove the garlic and blend the zucchinis with an immersion blender or food processor to obtain a smooth cream. Adjust salt and pepper to taste and set aside.

  3. Bring a pot of salted water to a boil to cook the Sardinian gnocchetti.

  4. In a large pan, heat another drizzle of oil with a crushed garlic clove. Add the drained clams and chili pepper if you prefer 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 remain closed.

  5. Meanwhile, cook the Sardinian gnocchetti in the boiling salted water according to the package instructions until al dente.

  6. Drain the pasta and add it to the pan with the clams. Add the zucchini cream and gently stir to combine everything.

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

Trivia

The malloreddus are known for their ridged shape that beautifully holds sauces. The name “malloreddus” comes from the Latin “mallolus,” meaning “morsel.” Tradition holds that they were prepared for holidays 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.