Sardinian Gnocchi with Sausage Ragù

Sardinian gnocchi, also known as malloreddus, are a very tasty traditional Sardinian dish, especially when paired with a flavorful sausage ragù. Here is a recipe you could try.

Ingredients

• 500 g of Sardinian gnocchi (malloreddus)
• 300 g of fresh sausage
• 400 g of tomato puree
• 1 small onion
• 1 clove of garlic
• A pinch of black pepper
• 1 bay leaf
• Extra virgin olive oil
• Salt to taste
• Grated Sardinian pecorino cheese for serving

Preparation

1. Start by finely chopping the onion and garlic.
2. In a large skillet, add a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
3. Remove the skin from the sausages and crumble them into the skillet. Brown the sausage well until it loses its pink color.
4. Add the tomato puree, bay leaf, salt, and black pepper to taste. Cook the ragù on low heat for about 30-40 minutes so it is well-flavored.
5. While the ragù is finishing cooking, bring a pot of salted water to a boil and cook the Sardinian gnocchi following the instructions on the package.
6. Once the gnocchi are cooked, drain them and pour them into the skillet with the sausage ragù. Mix well for a few minutes to blend the flavors.
7. Serve the gnocchi hot, sprinkled with plenty of grated Sardinian pecorino cheese.

Remember that, as with any regional dish, there are many variations and personal touches, so don’t hesitate to modify the recipe according to your tastes or the ingredients you have at home.

Curiosity

In Sardinia, the term “malloreddus” comes from “malloru” which in Campidanese Sardinian means bull. The shape of Sardinian gnocchi is indeed inspired by the ancient wheat pastas used in celebrations related to fertility and agriculture, and their ridged shape resembles the roughness of the bull’s back. They are usually prepared for festivities and have a strong connection with conviviality and tradition.