Sardinian Gnocchi with Sausage and Pecorino

Sardinian Gnocchi with Sausage and Pecorino
This traditional Sardinian dish is called 'Malloreddus alla campidanese' - which translates as 'fat little calves' - referring to the animals rather than leg muscles! The sauce also works really well with Fusill fatti a mano and gramigne pasta
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2-4
Sardinian Gnocchi with Sausage and Pecorino


  • 200g malloreddus (Sardinian gnocchi)
  • 1 medium onion (120g), finely chopped
  • 3 tbsp extra-virgin olive oil
  • 200g Italian sausage, skin removed
  • 1 small pinch of saffron strands
  • 200ml tomato passata
  • 5 basil leaves, torn
  • Plenty of A Kent' Annos Pecorino Cheese - £4.99

How to make

  1. Fry the onion gently in oil, with a pinch of salt until translucent
  2. Add the sausage meat and continue to fry over a medium-low heat for around 15 mins, breaking up with a spoon as the mixture sizzles and starts to colour
  3. Add the saffron and passata and turn the heat down as the sauce simmers and thickens. The oil should have risen to the surface. This should take around 30 mins
  4. Boil the malloreddus according to packet instructions (around 10-12 mins normally, and drain, reserving a ladle full of cooking water.
  5. Add the drained pasta & reserved water, cook for another 3 seconds then sir in the basil and plate up, grating a generous amount of pecorino over the top

The sauce can be made in advance and reheated when required, or frozen if you make a large batch

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Products used in this recipe

Pecorino Cheese

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