Sardegnian gnocchetti with sausage a rich and flavorful dish. The recipe I want to share with you today features delicious Sardegnian gnocchetti or malloreddus seasoned with a sausage sauce. Sardegnian gnocchetti are a type of pasta typical of Sardinia that I unfortunately discovered only a few years ago. The most classic Sardinian recipe to prepare them is precisely with a sausage sauce, Malloreddus alla campidanese. Don’t miss also the recipe for Baked Gnocchi alla Sorrentina and the recipe for Baked Lasagna with Béchamel and Ragu. Let’s run to the kitchen and prepare together some delicious Sardegnian gnocchetti with sausage sauce
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 612.95 (Kcal)
- Carbohydrates 77.13 (g) of which sugars 3.98 (g)
- Proteins 24.21 (g)
- Fat 22.92 (g) of which saturated 1.27 (g)of which unsaturated 0.16 (g)
- Fibers 4.09 (g)
- Sodium 1,065.75 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Malloreddus with sausage sauce
- 13 oz sardegnian gnocchetti
- 10.5 oz sausage
- 12.5 oz tomato puree
- 1 white onion (medium)
- as needed extra virgin olive oil
- as needed salt
- 1.75 oz Sardinian pecorino cheese
How to prepare Sardegnian gnocchetti with sausage
Remove the skin from the sausage and coarsely crumble it. Peel the onion and slice it very thinly. Pour 3 tablespoons of extra virgin olive oil and the onion into a saucepan. Let it slightly brown over medium heat for one minute.
Add the sausage and let it brown well on all sides, stirring with a wooden spoon. Pour the tomato puree into the saucepan along with a small cup of water. Adjust the salt and let the sausage sauce cook for about 30 minutes, stirring occasionally. If it dries too much, add a few more tablespoons of water.
Cook the pasta in plenty of salted water for the time indicated on the package. Drain it al dente and transfer it to a bowl. Season it with the sauce and plenty of grated pecorino cheese.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the sauce in advance and store it in the fridge in a container for 1-2 days
Don’t miss also the recipe for Ricotta Ravioli
