You know I love making fresh pasta and over the years I’ve made many varieties. I’ve made homemade Busiate, homemade ridged Cavatelli, Maccheroni al ferretto and recently homemade Sardinian Gnocchetti. Certainly, Sardinian gnocchetti are fantastic with Campidanese sauce, but since I was missing the main ingredients to make it, after preparing them I decided to dress them with a good homemade tomato sauce, the same I use for Pasta alla Norma with salted ricotta, and I also added mozzarella to make a dish inspired by the famous Gnocchi alla Sorrentina, but without the oven.
Curious to find out the recipe? Let’s go to the kitchen — this quick and economical first course, yet very tasty, will make a great impression at the table. Before that, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Sardinian gnocchetti with tomato and mozzarella
- 28 oz Sardinian gnocchetti (28 oz fresh (about 1 lb 12 oz). If using dried: about 14 oz.)
- 1 2/3 cups tomato passata
- 7 oz mozzarella (fior di latte (cow's milk mozzarella))
- to taste salt
- to taste extra virgin olive oil
- to taste basil
Tools
- Pot
- Frying pan
Preparation
For the preparation of the Sardinian gnocchetti I refer you to the recipe: Homemade Sardinian Gnocchetti.
For the tomato sauce preparation, I refer you to the recipe: Homemade tomato passata ideal for Pasta alla Norma.
Prepare the tomato sauce: you can make it at home following the recipe in the link above or use a good jarred passata. If you use jarred passata, pour it into a frying pan and cook for about 15 minutes over high heat to reduce it, adjust the salt and add 1/2 teaspoon of sugar if it’s too acidic, turn off the heat, add oil and basil, stir and set aside.
After preparing the tomato sauce, cook the pasta: fresh gnocchetti will cook in a few minutes; for dried follow the package instructions. Once cooked to al dente, drain them and add them to the sauce.
Stir, add the mozzarella and mix over high heat. Once melted, bring the dish to the table still hot and melty.
The gnocchetti with tomato and mozzarella should be served immediately, still hot and melty.
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