Gnocchetti with walnuts

Pour the durum wheat flour In a bowl, combine with enough water to form a smooth, workable dough; the recipe doesn't specify the amount of water. Add the salt and saffron pistils, then mix until the color is evenly distributed. The dough should be firm, smooth, and free of dry particles.

Shape the dough into the traditional shape of the gnocchetti Sardinians, indicated in the recipe as malloreddus. Cut out regular pieces and arrange them on a lightly floured surface, keeping them separate to prevent them from sticking together. Complete the shaping when the gnocchetti They have uniform dimensions and a dry, but not hardened, surface.

Chop the two very finely cloves of garlic, so as to distribute the flavor in the oil without leaving large pieces. Also prepare the bay leaf, the parsley leaves chopped by hand, the walnuts crushed in a mortar and the pecorino Cut into very thin slices. Organize the ingredients before cooking, because the seasoning requires adding them quickly.

Pour the extra virgin olive oil into a shallow pan and add the chopped garlic. Brown over medium heat Cook until golden brown, stirring carefully to prevent the garlic from browning and developing a bitter taste. Stop frying when the color is evenly golden and the garlic's aroma has diffused through the oil.

A few moments before turn off the heat, join the bay leaf, chopped parsley, crushed walnuts and the pecorino thinly sliced ​​fresh cheese. Stir immediately to combine the ingredients: the cheese should soften in the residual heat, while the walnuts should distribute themselves in the oil without forming lumps. a mixture dry or compact.

Bring to a boil plenty of salted water and boil the gnocchettiCook them until they reach a consistency al denteChecking that they are cooked but still firm in the center, drain them carefully when the pasta holds its shape and is not hard inside; let them drain well before adding them to the sauce.

Join the gnocchetti well drained with the seasoning in the shallow pan and stir gently to coat the pasta evenly. Keep the heat just high enough to complete the mixing, without prolonging the cooking time. pecorinoServe when the oil coats the gnocchetti and walnuts, parsley and cheese are distributed in each serving.