Malloreddus alla Campidanese
Malloreddus, also known as Sardinian gnocchetti, are one of the most well-known and beloved types of pasta in Sardinia.
Among the various recipes using Sardinian gnocchetti, malloreddus alla campidanese is typical of the Campidano area
It is a wonderfully rich dish which pairs malloreddus with a cheese and sausage sauce. In our version the cheese used is Gran Campidano but, if you love intense flavours, you can stick with tradition and use pecorino instead.
Malloreddus alla campidanese is the perfect way to treat your family and guests to a tasty first course. Here’s how to cook it.
To prepare malloreddus alla campidanese, the first thing to do is prepare the sauce for the gnocchetti: peel the onion and chop it finely, then brown it in a pan with 30ml of extra virgin olive oil. In the meantime, remove the skin of the sausage and add it to the browned onion, crumbling it with your hands. Let the sausage brown for around 15 minutes on a medium heat, stirring from time to time to prevent it burning.
After 15 minutes, pour the tomato sauce into the same pan, season with salt, cover with a lid and cook on a low heat for one hour. Then, add some basil leaves as seasoning.
When the sauce is almost ready, place a pot with salted water on the hob and, when the water is boiling, add the malloreddus.
Once cooked, drain the malloreddus, put them in the pan with the sauce, mix and add a generous sprinkle of grated Gran Campidano. Your malloreddus alla campidanese is now ready!
- Sardinian gnocchetti 400 g
- Fresh sausage (ideally fennel flavoured)
- Grated Gran Campidano 100 g
- Chopped onion 50 g
- Tomato sauce 300 ml
- Extra virgin olive oil 30 ml
- Basil leaves
- Saltas required