Sardinian gnocchi with sausage ragù

Sardinian gnocchi with sausage ragù, Malloreddus alla Campidanese. Talk about comfort soulful Italian food at its best. Beautiful homemade small gnocchi made with semolina and water mingling with a robust luxurious sausage ragù, that is just so delightful to the tastebuds. This is a must try!

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Sardinian gnocchi with sausage ragù, authentic Italian recipe

One thing about Nicoletta, is she was born and raised in Italy. That means she knows all the authentic Italian recipes, either from her city, Rome, or from different Regions of Italy. This particular recipe is traditional from the island of Sardinia. Malloreddus, or Sardinian gnocchi, look like tiny potato gnocchi. However, there are no potatoes in the mix, but only durum wheat semolina flour, water and salt for a texture that is sturdier, and toothier. The sauce "alla Campidanese", from the inland where they originate, is a rich ragù made of tomato, onion, sausage meat, and Pecorino. Some recipes have also saffron in the sauce.

Why you would want to make this dish?

• First of all, making gnocchi is so fun. Nicoletta gives a great step by step process in this recipe for homemade "gnocchetti sardi".
• The ragù sauce is really easy to make.
• The sausage meat gives such bold and rich flavor to the tomatoes.
• Really, it is just so delicious, you will want try this ragu with different pasta shapes.

Now that I have you convinced, let's see what you will need to make this spectacular sausage ragù!

Ingredients for Sardinian gnocchi with sausage ragù, Malloreddus alla Campidanese

A small list of ingredients, however, getting good quality ingredients is key. Here is the list:

• Authentic Italian mild sausage (one of the key ingredients of the type of sausage used in the traditional recipe is fennel seeds)
• Evo oil
• Onion or shallot
• Passata or San Marzano tomatoes
• Salt and pepper or peperoncino
• Basil
• Pecorino Romano

Building the ragù sauce

As for the traditional Ragù alla Bolognese, this sauce is all about introducing flavors to the pot one step at a time until it all comes together in a symphony of flavors. Come let me show you:

• Firstly, take the onion and finely chop it. Drizzle some olive oil in a medium deep pan. Swirl the onion into the oil to release some flavor into it. Turn on heat to a medium setting and let the onion sauté until it becomes translucent.
• Secondly, take the casing off the sausage and break the sausage meat into the pan. Let that simmer until browned.
• Thirdly, time to add your passata or San Marzano tomatoes, and give it a good stir. Season with a bit of black pepper. Taste and add salt if needed. Usually the sausage is well seasoned so it may not need any additional salt. That is why it is a good idea to taste it first. Turn the heat on low, add a couple of basil leaves, and let that simmer for about 30 minutes, adding a little warm water if it's getting too dry. If you are using the San Marzano tomatoes, before putting them into the pan, crush them into your hands, breaking them up into the pan with the sausage meat.
• NOTE: Some recipes also add saffron to the sauce to give the ragù a more distinct taste. If you want to, add very little saffron soaked in warm water to the passata in the pan.

• While the sauce is simmering, get a pot of salted water on boil.
• Then, toss your gnocchi into the boiling water, and stir gently. Once the gnocchi come to the surface and a foam begins to form on the water, this usually means they are done. Taste one if you are not sure.
• We always finish our pasta in the pan with the sauce. With that being said, take a sieve or spider, and scoop up the gnocchi and throw it into the pan with the sauce. Don't worry if some pasta water goes in, it gives a nice texture to the whole. Give it a good stir.
• Then, take some of the grated Pecorino, and add some of the pasta water to make a cream, whisking really well until melted and creamy. Add that cream to the gnocchi and sauce.

• Turn heat on low, and give the whole thing a good toss, so we get those Sardinian gnocchi with sausage ragù, Malloreddus alla Campidanese all well coated.

• Turn off heat, plate, and sprinkle with some more Pecorino, and place a fresh basil leaf on top and it is ready to serve.

Sardinian gnocchi with sausage ragù, Malloreddus alla Campidanese, absolutely divine!

These dishes always remind me of home. Comforting, soulful, aromatic, and tasty. I am going to dive in for a taste. WOW, the Sardinian gnocchi are amazing. Al dente and so flavorful. I can really taste the semolina. More so, they marry so well with the richness of the sauce. The tomatoes are bright, and all the seasoning of the sausage meat is beautifully infused giving us a beautiful balance of flavor in the sauce. I love this Sardinian gnocchi with sausage ragù, Malloreddus alla Campidanese, every bite is a delight. I am definitely going in for seconds, how about you?

Buon appetito!

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