Gnocchi sardi with sausages and tomato
Malloreddus alla Campidanese
Back to basics with ‘Malloreddus’ using semola rimacinata – di grano durno (semolina flour) and hot water. Such a pleasing pasta to make by hand. Delicate shells with a ridged rigate exterior which is simply sublime for catching the sauce. This is one pasta shape I adore making with my children, a ball of dough and wooden gnocchi board or butter pats are all you need along with a little patience. A traditional recipe paired with the finest Italian sausages and tomatoes. Hungry yet?
Preparation time: 10 minutes
Cooking time: 40 minutes
400g Malloreddus (How to make fresh Malloreddus on page (000) or use Gnoccheti sardi
4 tbsp. olive oil
1 large onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
1 small spring rosemary, finely chopped
500g Italian sausage, casings removed, roughly chopped
2 x 400g tinned plum tomatoes
1 tbsp. tomato puree
Small pinch of saffron
Large bunch of basil, roughly torn
Salt and pepper to season
90g Sardinian pecorino, grated
- Place a large pan of water on to boil for the Malloreddus, salting the water well once boiling.
- Pour the oil into a large sauté pan and add the chopped onion and garlic. Fry gently on a medium heat, stirring with a wooden spoon for 5 minutes until soft and translucent.
- Sprinkle in the rosemary and tumble in the sausages (without casings) and stir, break up the sausage a little with the back of your wooden spoon. Cook for 10 minutes.
- Pour in the tinned tomatoes and break them up gently with the wooden spoon. Squeeze in the tomato puree and add the saffron and stock.
- Stir and add the basil and season with salt and pepper. Cook for a further 25 minutes over a medium heat.
- Cook the Malloreddus until aldente.
- Drain and tumble the Malloreddus into the sauce and add a small ladle of pasta water if required.
- Taste and season. Stir well. Ladle into warm bowls with a generous scattering of grated Sardinian pecorino.
Carmela’s tips: If you have any spare parmesan or pecorino rinds in your fridge, add one into the sauce for the last 25 minutes of cooking. For a gluten free version, combine 800g mashed potato with 100g chestnut flour, 1 egg and a pinch of salt. Combine and roll into long this sausages, cut into 2cm pieces and roll down a gnocchi board.