5 from 30 votes
Malloreddus (Sardinian gnocchi) alla campidanese with sausage, tomato and saffron
Malloreddus alla campidanese is a Sardinian dish featuring small gnocchi-like pasta called malloreddus, cooked in a rich tomato sauce with crumbled pork sausage and flavored with saffron and fennel. The sauce is simmered with sautéed onion, garlic, fresh tomatoes or passata, and torn basil leaves, creating a delicate balance of savory, herbal, and slightly sweet tones. The dish is finished by topping with freshly grated pecorino cheese.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
Calories:
946 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 946
% 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.