Gnocchi Sardi alla Campidanese
Ingredients
Preparation
Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and sauté for an additional 2 minutes. Add the Italian sausage, breaking it up into crumbles as it cooks, and cook through, about 10 minutes.
Add the tomato paste, basil, saffron, and crushed red pepper to the pan. Stir to combine and cook for an additional 3 minutes. Pour in the wine to deglaze the pan and cook for 1 minute.
Add the tomato paste, basil, saffron, and crushed red pepper to the pan. Stir to combine and cook for an additional 3 minutes. Pour in the wine to deglaze the pan and cook for 1 minute.
Add the canned tomatoes and bay leaf, stirring to combine. Reduce the heat to low, cover, and simmer for 15 minutes. Remove the lid and continue simmering while the pasta cooks.
Boil gnocchi sardi for 5 minutes. Drain and add to the sauce. Stir to combine, then remove the bay leaf.
Serve topped with grated Pecorino Romano cheese and additional crushed red pepper, if desired.
Malloreddus alla Campidanese is a traditional Sardinian pasta recipe made with Malloreddus, more commonly known as Gnocchi Sardi. Despite the name, Gnocchi Sardi is not a potato gnocchi. Instead, it’s a small, ridged semolina pasta whose shape resembles traditional gnocchi.
Traditionally served for weddings, festivals, and family celebrations, this classic recipe pairs Malloreddus with a robust tomato sauce, Italian sausage, saffron, and Pecorino Romano. Saffron has been cultivated in Sardinia for centuries, making it a signature ingredient that gives the sauce its distinctive aroma and golden hue.
Borgatti’s Gnocchi Sardi perfectly captures every bite of this rich, savory sauce, bringing the authentic flavors of Sardinia to your table in a comforting Italian classic.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
