Malloreddus Campidanese (Sardinian Gnochetti)
Saffron kissed, gnocci-like pasta topped with a fennel sausage, saffron sauce.
Servings: 4 servings
Calories: 841kcal
Ingredients
Malloreddus or Gnocchi
- 1 recipe Great Italian Chef malloreddus or
- 1 pkg gnocchi
- 1 tablespoon butter melted
- 1 tablespoon olive oil
Ragu
- 5 mL olive oil 1 tsp
- 340 grams Italian fennel sausage, casing removed ¾ pound
- 3 cloves garlic, minced
- 5-10 mL crushed fennel seeds 1-2 tsp
- 800 grams canned tomatoes (or fresh, peeled & chopped) 28 oz
- 60 grams sun dried tomatoes, minced ½ cup
- 15 mL tomato paste 1 Tbsp
- 5 mL fine sea salt 1 tsp
- 5 mL saffron dissolved in 30 mL (2Tbsp) warm water 1 teaspoon
- 1 bay leaf
- 6 fresh basil leaves cut in strips
- 60 grams grated Pecorino cheese ½ cup
Instructions
Gnocchi
- Prepare gnocchi according to package instruction. Be sure to cook a couple of minutes more after they have all come to a float.
- When done, drain and toss in butter/olive oil mixture.
Ragu
- Heat the olive oil in a nonstick skillet. Crumble the sausage and cook over medium heat about 5 minutes until cooked but not browned. Transfer sausage to a bowl and set aside.
- Discard all but 1 teaspoon of the fat left in the skillet. Add the garlic and fennel seeds and cook 2 minutes. Stir in the tomatoes, sun-dried toamatoes, tomato paste, salt, saffron, bay leaf and basil leaves. Return the sausage to the pot and simmer over medum-low heat, covered about 10 minutes. Stir occasionally. Uncover and cook 5 minutes more.
Assembly
- Remove the bay leaf from the sauce. Transfer the gnocchi to a large bowl, add the sauce and toss to combine.
- Top with fresh grated cheese and serve.
Nutrition
Calories: 841kcal | Carbohydrates: 100g | Protein: 36g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 80mg | Sodium: 1603mg | Potassium: 1608mg | Fiber: 10g | Sugar: 15g | Vitamin A: 723IU | Vitamin C: 29mg | Calcium: 301mg | Iron: 10mg