Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) - Sardegna
Prep time
Cook time
Total time
Mallorredus all campidanese is a combination of chewy homemade durum wheat meal pasta infused with saffron and dressed with a tomato sausage sauce.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Sardegna
Serves: 4
Ingredients
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- 1 onion, skin and ends removed and finely chopped
- 1 garlic clove, skin removed and finely chopped
- 30 mls extra-virgin olive oil
- 250 grams sausage (preferably fennel flavoured) or minced pork (add 3 grams ground fennel seed)
- 240 mls red wine
- 400 gms tomatoes, skin and seeds removed and coarsely chopped or tomato passata
- 1 pinch saffron
- 450 grams mallorredus(can substitute store bought, sometimes called sardinian gnocchi)
- 50 grams pecorino cheese, finely grated
Instructions
- Add the olive oil, onion and garlic to a large sauce pan and fry over medium heat until golden, about 10 minutes.
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- Add the sausage meat and fry until coloured, about 10 minutes.
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- Add the wine and allow the wine to evaporate (15 minutes).
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- Add the tomatoes and salt to taste.
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- Cover and let cook for 20 minutes. Add a pinch of saffron and stir to combine.
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- Bring to boil a large pot of salted water (5 litres of water and 50 grams of salt). Add the gnocchi.
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- Boil the gnocchi until they float (6 to 8 minutes) and remove with a slotted spoon to the serving bowls.
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- Toss the pasta with the sauce.
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- Serve topped with grated pecorino cheese.
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