Malloreddus alla Campidanese | Gnocchetti Sardi | Sardinian Gnocchetti with Sausage Ragù

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated cheese blend

Parmesan offers a similar flavor with less fat.

sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes provide similar flavor at a lower cost.

Prepare the Malloreddus by mixing semolina, warm water, and saffron to form a dough, then shape into small gnocchi.

Cook the Malloreddus in boiling salted water until al dente, about 8-10 minutes.

Drain the pasta and set aside, reserving a bit of the cooking water.

In a skillet, heat extra virgin olive oil over medium heat.

Add chopped onion and sauté until translucent.

Stir in chopped garlic and cook until fragrant.

Add crumbled Italian sausages and fennel seeds, cooking until browned.

Pour in white wine and let it reduce slightly.

Add chopped Datterini tomatoes and bay leaves, simmering until the sauce thickens.

Season with salt and fresh black pepper to taste, adding reserved pasta water if needed.

Add the cooked Malloreddus to the sauce and toss to coat evenly.

Serve hot, garnished with grated Pecorino cheese, basil leaves, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens