The gnocchetti call

You have now mastered the art of malloreddus, you are a pro using the wood board, you can make gnocchetti with both thumbs tied and your eyes closed, probably standing on one leg. I am proud. For those that didn’t read my previous post, here is it, along with my huge disappointment:

Now we talk business. You have made your gnocchetti, what is the best way to take advantage of their peculiar shape and texture? First of all, any sauce would go perfectly with them. The ridges they have on the front, and the cavity on the back, retain your delicious sauce and reduce the chewiness of the gnocchetti.

The most common sauce used with Malloreddus is a delicious combination of sausage and tomato, with just a little hint of saffron. This recipe is called malloreddus alla Campidanese – named after Campidano, the Sardinian area where this delicious dish was created.

Ingredients for 4 people:

-gnocchetti sardi, 400g

-tomato sauce, 350g

-white onion, 1/2

-olive oil, 4 tablespoons

-fennel sausage, 300g

-red wine, half a glass

-sardinian pecorino, 150g

-frozen peas, 150g –> not in the traditional recipe, so if you want to be traditional just skip them. I added them for a touch of colour and sweetness


1.Chop the onion finely

2.Heat the oil in a pan, add the onion and let it cook at low temperature until it becomes soft

3. Take the skin off the sausage, remove the meat and “crumble it” in your hands

4.Add the sausage in the pan and let it cook for 10/15 minutes at medium temperature

5. Add the red wine and let it evaporate

6.Add the tomato sauce, the frozen peas and the saffron. Let it cook for 1.5 hours at low temperature

7.Boil the water to cook the pasta, but before putting the malloreddus, take one ladle of hot water and place it in a plate with the pecorino

8.Stir well the pecorino and the water until you get a creamy texture. If necessary, add some water

9.Mix the pecorino cream with the tomato and sausage sauce

10.Cook the gnocchetti, drain them and mix with the sauce!

Another lovely way to eat the malloreddus is with pecorino cheese and saffron: basically you make the pecorino cream described in point 7 and 8 (but triple the quantity of pecorino and water), and add 0.13g of saffron. Stir well, and add to the cooked gnocchetti.

A very good alternative, for those who don’t like pecorino (yes, these people are around us), is with plum tomatoes and bufala mozzarella. Simply sautee 450g of tomatoes in a pan with olive oil, add the gnocchetti and top with dices of bufala mozzarella. Simple and tasty!


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