Malloreddus (Sardinian gnocchi) alla campidanese with sausage, tomato and saffron
This malloreddus with sausage, tomatoes and saffron alla campidanese recipe is probably the most well-known way to serve these Sardinian pasta gnocchi. It's traditional in Sardinia on special occasions and holidays. Plus, you can find it on the menu in many restaurants on the island. Fast and easy to make this dish is full of authentic Sardinian flavour!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 400 g Sardinian gnocchi - Malloreddus (14 oz) (Dried or homemade)
- 500 g fresh pork sausage (1.1lbs)
- 500 g fresh tomatoes (1.1lbs) (( I used large datterini) or passata or half fresh tomatoes and half passata)
- 100 g Pecorino cheese (3.5oz) (freshly grated Pecorino Romano or Sardo)
- 1/2 tsp saffron threads or 1 sachet saffron powder
- 1 onion (peeled and finely chopped)
- 1 garlic clove (peeled)
- 1 handful fresh basil leaves (broken into pieces (torn))
- 2-3 tbsp extra virgin olive oil
- salt (for pasta and to taste)
- black pepper (to taste)
- 1 tsp fennel seeds ((optional))
Instructions
- 1
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.
- 2
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.
- 3
Add the pieces of tomato and 2/3 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)
- 4
Stir everything together well, add salt and pepper to taste and turn the heat to low. Simmer for about 30 minutes to 1 hour.
- 5
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.
- 6
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.
- 7
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.
- 8
Serve immediately with a sprinkling of chopped basil and some extra grated cheese as required.