Chiusoni galluresi (Sardinian Handmade Gnocchi)
Description
Chiusoni Galluresi are a traditional type of pasta from Sardinia — small, irregularly shaped gnocchi-like pieces that differ from the more famous malloreddus (Sardinian gnocchetti).
This rustic pasta is usually served with a rich tomato sauce, grated pecorino cheese, and purpuzza — a traditional minced pork preparation. If you can’t find purpuzza, you can easily substitute it with crumbled sausage.
If you’d like to try making authentic Chiusoni Galluresi at home, follow the detailed steps below for a delicious and genuine Sardinian dish.
Ingredients
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For the dough
- Semolina flour 400 g
- Water 200 ml
- Salt 1 pizzico
For the sauce
- Tomato puree 500 ml
- Sausage 200 g
- Garlic 2 spicchi
- Sardinian Pecorino q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 Start by making the dough for the chiusoni. In a large bowl, combine the semolina flour with a pinch of salt, then gradually add lukewarm water while kneading. Continue until you obtain a smooth, firm dough. Wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
- 2 While the dough rests, make the sauce. In a pan, heat a few tablespoons of extra virgin olive oil with two peeled and crushed garlic cloves. Sauté for a couple of minutes, then add the crumbled sausage and cook until browned. Remove the garlic, pour in the tomato purée, season with salt, and simmer gently for about 40 minutes, stirring occasionally to prevent sticking.
- 3 After about 30 minutes, take the dough and place it on a floured surface. Cut it into pieces, then roll each one into ropes about ½ cm thick. Cut them into small pieces about 2–3 cm long. Roll each piece over the tines of a fork to create the traditional ridged texture.
- 4 Bring a large pot of salted water to a boil and cook the chiusoni. Once they float to the surface, they’re ready. Drain and transfer them directly into the pan with the sauce. Toss well to coat, then serve hot with a generous sprinkle of grated Pecorino Sardo.
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