The famous malloreddus alla campidanese is a typical Sardinian first course dish, in particular from the Campidano area. This dish consists of Sardinian gnocchi, a durum wheat pasta format in the shape of a ridged shell, served with a sausage sauce and aged pecorino cheese! Creamy and tasty, a unique delicacy!
Like any traditional recipe, there are many versions and some variations. In this case, I propose the original recipe. A quick and easy preparation where it is essential to use quality ingredients for a perfect result. To make this recipe, I used the Sgambaro Yellow Label Gnocchetti Sardi: excellent Italian Marco Aurelio quality wheat, processed and dried slowly and bronze-drawn. In fact, it cooks perfectly, retaining all the body of the Campidanese sauce!
It is ideal as a first course for both lunch and dinner, as well as for special occasions!
Ingredients (serves 4)
320 g “Gnocchetti Sardi Sgambaro Yellow Label”
300 g tomato purée
300 g Sardinian sausage
200 g Sardinian pecorino cheese
Extra virgin olive oil
First of all, finely chop the onion and brown over high heat together with 2 tablespoons of extra virgin olive oil for about a minute. Then add the sausage after having removed the casing and brown it by crushing it with a fork for about 5 minutes. Then add the purée, bring to boil and then lower the heat and leave it to cook covered with a lid for about 10 – 12 minutes.
In the meantime, cook the gnocchetti sardi al dente. Grate the pecorino, and take 2 tablespoons of cooking water, add them to the pecorino and mix with a whisk until obtaining a cream. If you see it hasn’t dissolved well, use an immersion blender.
Drain the Sardinian gnocchetti directly into the pot with the sauce, add the pecorino cream and stir together on high heat, letting it cook another 2 minutes! Serve with dusting of pecorino if desired.