Gnocchi Sardi alla Campidanese

Gnocchi Sardi alla Campidanese (Made by Lyuba vitelli)

Gnocchi Sardi alla Campidanese

By Master Chef Gianluca Deiana Abis

History

Gnocchi Sardi, also known as Malloreddus, is a type of Sardinian pasta that is shaped like small ridged gnocchi. The traditional Campidanese sauce is made with sausage, tomatoes, and sometimes saffron, reflecting the rich culinary heritage of southern Sardinia. This dish is a beloved comfort food, showcasing the island's rustic and bold flavors.

Ingredients

For the Gnocchi:

• 400g semolina flour

• 100g all-purpose flour

• 1 large egg

• 200ml water

• A pinch of salt

For the Campidanese Sauce:

• 300g Sardinian sausage (or Italian sausage), casing removed

• 400g San Marzano tomatoes, crushed

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tbsp extra virgin olive oil

• A pinch of saffron threads (optional)

• Fresh basil for garnish

• Salt & pepper to taste

Instructions

1. Prepare the gnocchi:In a large bowl, combine the semolina flour, all-purpose flour, and a pinch of salt. Gradually add the water and egg, mixing until a dough forms.Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth.Divide the dough into small portions and roll each into a rope, about 1 cm in diameter. Cut the ropes into small pieces (about 2 cm each).Using your thumb or a fork, press lightly on each piece to form the characteristic ridges of gnocchi.Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

2. Prepare the Campidanese sauce:Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened.Crumble the sausage into the pan and cook, breaking it up with a wooden spoon, until browned and cooked through.Add the San Marzano tomatoes and bring the mixture to a simmer.If using, add a pinch of saffron to the sauce and stir well. Let the sauce cook for 15-20 minutes, allowing the flavors to meld together.Season with salt and pepper to taste.

3. Combine the gnocchi and sauce:Add the cooked gnocchi to the sauce and gently toss to coat. Simmer for a few more minutes, letting the gnocchi absorb some of the sauce.

4. Serve:Garnish with fresh basil and a sprinkle of Parmigiano Reggiano.

Wine Pairing 🍷

A full-bodied Cannonau di Sardegna (a red wine native to Sardinia) pairs beautifully with this hearty dish, complementing the richness of the sausage and saffron. Alternatively, a Nero d'Avola from Sicily is an excellent choice.

Chef Tip

The saffron adds a unique depth of flavor, but if it's not available, you can substitute with a small amount of turmeric for color and a touch of earthy flavor. For a more traditional Sardinian touch, use Sardinian Pecorino in place of Parmesan.

Gnocchi Sardi alla Campidanese is a rustic and comforting dish that will transport you straight to the heart of Sardinia. Perfect for a special dinner or a family meal. Buon appetito! 🍝