Malloreddus a sa campidanesa (Sardinian gnocchetti with sausage sauce) are a classic recipe from the Sardinian area, known as gnocchetti sardi.

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Malloreddus are a type of pasta and their name, which literally means “little calves”, was given them by peasants due to this pasta paunchy shape, which recalls a small calf.

Ingredients that serve 6 people

  • 800 g / 1,8 lb tomatoes
  • 500 g / 1,1 lb sausages (better if fresh Sardinian pork sausages with anise seeds “sa matafalùa”)
  • 500 g Malloreddus / 1,1 lb Malloreddus
  • 1 onion
  • 1 clove of garlic
  • saffron
  • basil
  • Pecorino cheese (better if Sardinian Pecorino cheese)
  • dry white wine
  • Extra virgin olive oil to taste
  • salt to taste


Peel the tomatoes and remove the seeds.

Chop tomatoes, onion and garlic. Let onion and garlic brown in 3 spoons oil for 1-2 minutes.

Add then the minced sausages and the finely chopped basil.

Cook for about 10 minutes.

Simmer with half a glass white wine until reduced and add then half a glass hot water with a packet of saffron melted in it.

Add tomatoes and then salt to taste, put a lid on it.

Cover and cook for 40-45 minutes.

Boil the Malloreddus following the cooking time on the package, then drain them and pour them into a large bowl. Sauce them and add plenty of grated pecorino cheese.

Serve hot.


Ciao da Cris e Marco del blog in giro in giro

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