Malloreddus (Sardinian gnocchi) alla campidanese with sausage, tomato and saffron
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
946 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Malloreddus (Sardinian gnocchi) alla campidanese with sausage, tomato and saffron
Description
This recipe combines dried or homemade malloreddus, a type of Sardinian gnocchi, with a robust sauce made from crumbled fresh pork sausage, tomatoes, and aromatic seasonings. Initial preparation involves sautéing onion and garlic in olive oil until soft, then adding the crumbled sausage and optionally fennel seeds to build the base flavors.
Fresh tomatoes or a mix with passata, softened over gentle heat, absorb the saffron-infused water, which adds a subtle floral note and vibrant color to the sauce. Torn fresh basil mixed towards the end brightens the sauce and adds herbaceous depth. The sauce simmers for 30 to 60 minutes, allowing the flavors to meld.
Cooked malloreddus are combined with the sauce and served with a generous sprinkle of freshly grated Pecorino Romano or Sardo cheese. If malloreddus are unavailable, similar pasta shapes such as cavatelli or small pasta tubes like elbow macaroni can be used. The fennel seeds replicate flavors typical in Sardinian sausages if they are not already seasoned.
Ingredients
- 400 g malloreddus gnocchi Dried or homemade, Sardinian, 14 oz
- 500 g pork sausage fresh, 1.1 lbs
- 500 g tomato I used large datterini) or passata or half fresh tomatoes and half passata, fresh, 1.1lbs
- 100 g pecorino cheese freshly grated Pecorino Romano or Sardo, 3.5oz
- ½ teaspoon saffron threads or 1 sachet saffron powder
- 1 onion peeled and finely chopped
- 1 garlic peeled, clove
- 1 handful basil broken into pieces (torn, fresh leaves
- 2-3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
- 1 teaspoon fennel seeds (optional)
Instructions
- Finely chop the onion and garlic. Remove the sausage meat from its casing and crumble into small pieces. Peel the tomatoes after blanching them in hot water and cut them into halves or quarters depending on their size. Tear the basil leaves into small pieces. If using saffron threads soak them in a small glass of warm water for 15-30 minutes first.
- Fry the finely chopped onion and the garlic in a little olive oil until the onion starts to soften. Then add the sausage meat and brown it a little. Add the fennel seeds if using.
- Add the pieces of tomato and ⅔ of the basil. Let the tomatoes start to soften then add the passata if using and the saffron with its water. (if you are using saffron powder then add a small glass of water and the saffron separately)
- Stir everything together well, add salt and pepper to taste and turn the heat to low. Simmer for about 30 minutes to 1 hour.
- When the sauce is half way done, put a pan of water on to boil for the pasta. Add salt once the water starts to boil. Bring to the boil again.
- Cook the pasta al dente according to the instructions on the packet. (fresh pasta cooks faster that dried) save some of the cooking water and drain the pasta.
- Mix the Malloreddus with the sauce and some of the grated pecorino. If the sauce seems too dry add some of the pasta cooking water and stir well.
- Serve immediately with a sprinkling of chopped basil and some extra grated cheese as required.
Notes
- If you can't find fennel-seasoned sausage, add crushed fennel seeds to the sauce to replicate the flavor.
- Substitute malloreddus with cavatelli, casarecce, or similar small pasta shapes if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 946 kcal
% Daily Value*
| Calories | 946kcal | 47% |
| Carbohydrates | 84g | 28% |
| Protein | 41g | 82% |
| Fat | 49g | 75% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 1109mg | 46% |
| Potassium | 904mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 20mg | 22% |
| Calcium | 325mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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