Ñoquis de Cerdeña / Gnocchetti Sardi / Malloreddus

Combine the semolina, warm water, and saffron to form a dough for the malloreddus.

Roll the dough into small pieces to shape the gnocchetti.

In a pan, heat olive oil and sauté the chopped onion and garlic until translucent.

Add the sausages and cook until browned, breaking them apart as they cook.

Stir in the fennel seeds, then add the white wine and let it reduce.

Add the fresh tomatoes (or canned tomatoes) and bay leaf, season with salt and pepper, and simmer to create the sauce.

Cook the malloreddus in boiling salted water until they float, then drain.

Serve the malloreddus topped with the Campidanesa sauce and grated cheese.

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Dietary