In a mixing bowl, combine semolina flour and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth. Cover and let rest for 30 minutes.

Shape the Gnochetti

After resting, divide the dough into small pieces and roll each piece into a log about 1/2 inch in diameter. Cut into 1-inch pieces and use a fork to create ridges on each piece.

Cooking the Sugo

Prepare the Sugo

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the ground pork and cook until browned.

Add Tomatoes and Wine

Stir in the crushed tomatoes, red wine, salt, and black pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.

Cooking the Malloreddus

Cook the Gnochetti

Bring a large pot of salted water to a boil. Add the gnochetti and cook until they float to the surface, about 2-3 minutes. Drain and add to the pork sugo.

Serve

Toss the gnochetti with the sugo until well coated. Serve hot, garnished with grated Pecorino Sardo Dop.