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All recipes » Main Course

Malloreddus (gnochetti Sardi) with sausage and fennel ragù Product Of Sardinia

Cirio products used in this recipe

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  • Malloreddus (gnochetti sardi):
  • 200g of semolina
  • 100ml of warm water
  • 1 pinch of powdered saffron
  • Sausage and fennel ragù (Campidanese sauce):
  • 3 pork sausages, goodquality, removed from their skins (use Sardinian pork and fennel sausages if you can get hold of them)
  • 1 tsp fennel seeds
  • 1/2 onion, chopped
  • 2 garlic cloves, sliced
  • 100ml of white wine
  • 400g of Datterini tomatoes, tinned
  • 1 bay leaf
  • olive oil
  • salt
  • black pepper
  • To serve:
  • Pecorino Romano, grated


This recipe serves 2

  1. To make the gnocchi dough, add the saffron powder to the warm water, then beat into the semolina to form a dough.
  2. Knead for 5 minutes until the dough becomes springy. Wrap in cling film and leave to rest for 1 hour.
  3. Meanwhile, make the ragù. Sauté the onions and garlic with the fennel seeds and bay leaf in a splash of oil until soft but not coloured.
  4. Add the sausage meat, stir until nicely browned, then add the white wine and reduce by three quarters.
  5. Add the tin of tomatoes and season with salt and pepper. Cook down for around 20 minutes until the sauce has thickened. Keep warm
  6. When ready to shape the malloreddus, cut off a piece off the dough and roll into a thin cylinder, around 0.7cm in diameter. Chop into pieces around 2.5cm long.
  7. Repeat this process with the rest of the dough.
  8. Using a gnocchi board, drag the dough pieces down the board with your thumb one at a time, creating ridged little curls; the perfect shape for collecting the ragù.
  9. Leave the shapes to dry out on a tray sprinkled with semolina flour.
  10. Cook in a pan of salted boiling water, they will float to the top when cooked.
  11. Drain the malloreddus and stir into the ragù. Divide between plates and top with plenty of grated Pecorino Romano.

Malloreddus (gnochetti Sardi) with sausage and fennel ragù
by Great Italian Chefs

Courtesy of Great British Chefs www.greatbritishchefs.com