Gnocchetti sardi alla Campidanese

In my house, this dish is called “Cristina’s sausage pasta” in honour of my friend Cristina from Sardinia, who is a master at preparing it, although the real Sardinian name is “Malloreddus Sardus” or in Italian “Gnocchetti sardi alla campidanese.” This is, in fact, a dish originating in the Campidano plain, which is situated in the southwest of the island, where agriculture has been successful throughout history: here, the Punic and Romans cultivated grains, grapes, and more. Gnocchetti is a type of Sardinian regional pasta made with semolina flour and water and shaped like a 2 cm small shell Gnocchetti Sardi or Malloreddus

Nowadays, it is considered a national type of pasta. Give it a try and tell me your thoughts.

Gnocchetti or Malloreddus alla Campidanese

Good to know

If you find yourself enjoying Gnocchetti or Malloreddus alla Campidanese, consider making the sauce in larger batches. You can freeze it in separate containers and use it whenever you like. It will remain good in the freezer for up to 5 weeks.

Ingredients serves 4

• Dry or fresh gnocchetti/malloreddus, 500 g

• Fresh Italian (ideally Sardinian) sausages with fennel seeds, 400 g

• Onion, finely chopped, half

• Garlic cloves, crushed, 2

• Fennel seeds, 1 pinch

• Bay leaves, 3-4

• Pecorino sardo, 100 g

• Parmigiano Reggiano, 50 g

• Extra virgin olive oil (EVO), 30 ml

• Tomato passata, 500 g

• Salt and pepper

Let’s jump to the method

1. Prepare all the ingredients.

2. Start by making a straight cut along the sausage skins with a sharp knife to remove the meat. Use a fork to separate the meat as if it were minced.

3. Heat the olive oil in a medium-sized pan. Add the crushed garlic, followed by the chopped onion.

4. When the onion and garlic turn golden, but not burnt, add the minced sausage meat and cook until browned. Stir continuously to ensure even browning and break up any lumps. This should take about 15 minutes.

5. After 15 minutes, pour in the tomato passata and half a glass of water.

6. Add 1 teaspoon of sugar to reduce the tomato's acidity (optional).

7. Include a pinch of fennel seeds and 3-4 bay leaves. Stir with a wooden spoon.

8. Partially cover with a lid and cook on low heat for 1 hour. Occasionally stir the sauce to prevent burning or drying out; if necessary, add half a glass of water and lower the heat.

9. Meanwhile, prepare a pot of water large enough for 500 g of gnocchetti and bring it to a boil. Ideally, use 1 litre of water and 10 g of salt for every 100 g of pasta.

10. Once ready, place the gnocchetti in a large serving bowl, add the sausage sauce, and generously sprinkle with pecorino and parmesan cheese.

11. Serve the Gnocchetti and enjoy your meal!

Gnocchetti or Malloreddus alla Campidanese