The Campidanese malloreddus gnocchetti are a delicious dish from Sardinian tradition, specifically from the Campidano area.
Here is my slightly lighter recipe compared to the original, because you know I love delicacies while always paying attention to mindful eating. Nevertheless, this dish turned out super tasty, considering that one of the main ingredients is sausage, and it already makes your mouth water.
Below I have some other tasty first course recipes for you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to prepare the recipe
- Sardinian gnocchetti (malloreddus 13 oz)
- sausage (10.5 oz I used regular butcher's sausage instead of the typical Sardinian sausage)
- to taste fine salt
- tomato pulp (1 quart)
- 1 carrot
- 1 onion
- 2 cloves garlic
- red wine (for deglazing 7 oz)
- to taste Sardinian pecorino cheese (grated)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sugar (scant teaspoon)
- to taste basil
- Half cup water (hot)
Tools
Saucepot for cooking the sauce, pot for cooking pasta.
Steps
In a saucepot, place the onion, carrot, and finely sliced garlic adding only one tablespoon of EVO oil. I add little oil because at the end, when plating, I will add an extra drizzle, raw, when the dish is finished.
Let the flavors go for a bit and in the meantime, take a small saucepan and boil the sausage that we have cut into pieces. (As I mentioned, I made the preparation lighter. This step of boiling the sausage is to remove some fat from the sausage). IF YOU PREFER, you can cut and add it directly to the saucepot.
Now add the sausage to the saucepot, where we had left the garlic, onion, and carrot, and after letting it brown for a few minutes, deglaze with red wine. Let it evaporate and add the tomato pulp, half a cup of hot water, salt, a scant teaspoon of sugar, and basil.
Let our sauce cook covered, on low heat, stirring occasionally, for at least two hours.
Once ready, turn off and set aside.
Put the pasta water on, and when it boils, pour in our malloreddus gnocchetti. Cook for the time indicated on the package
Once the gnocchetti are cooked, add them to the sauce and plate. Don’t forget to add to each plate, some pieces of sausage, a drizzle of EVO oil, a sprinkle of Sardinian pecorino, and why not, even some whole flakes.
Enjoy this delicacy and bon appétit
Variations
As I mentioned in the introduction, I did not use Sardinian sausage, but believe me, it turned out delicious anyway.
FAQ (Frequently Asked Questions)
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