Country-Style Sardinian Gnocchi with Sausage Sauce

Name: Country-Style Sardinian Gnocchi with Sausage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 3/4 pound fresh or store-bought Italian sausage with fennel seeds, casings removed and crumbled into pieces; 3 cloves garlic, minced; 1 to 2 teaspoons crushed fennel seeds, to your taste; 1 3/4 pounds fresh tomatoes, peeled and coarsely chopped, or one 28-ounce can tomatoes; 1/2 cup (2 ounces) diced, drained, Dried Tomatoes in Olive Oil; 1 tablespoon tomato paste; 1 teaspoon fine sea salt; 1 package powdered saffron dissolved in; 2 tablespoons warm water; 1 large bay leaf; 6 fresh basil leaves, cur into thin strips; 3/4 pound plain or flavored malloreddus; 1/2 cup grated Pecorino cheese

Servings: persons

1 teaspoon olive oil
3/4 pound fresh or store-bought Italian sausage with fennel seeds, casings removed and crumbled into pieces
3 cloves garlic, minced
1 to 2 teaspoons crushed fennel seeds, to your taste
1 3/4 pounds fresh tomatoes, peeled and coarsely chopped, or one 28-ounce can tomatoes
1/2 cup (2 ounces) diced, drained, Dried Tomatoes in Olive Oil
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 package powdered saffron dissolved in
2 tablespoons warm water
1 large bay leaf
6 fresh basil leaves, cur into thin strips
3/4 pound plain or flavored malloreddus
1/2 cup grated Pecorino cheese

1
In a nonstick skillet, heat the olive oil, then add the sausage and cook slowly over medium heat until the meat is no longer pink but not browned.
2
With a slotted spoon transfer the sausage to a bowl, leaving the fat behind.
3
Discard all but 1 teaspoon of the fat in the skillet.
4
Add the garlic and fennel seeds and cook, stirring, until the garlic begins to turn golden brown.
5
Stir in the fresh or canned tomatoes, dried tomatoes, tomato paste, salt, saffron, bay leaf, and basil leaves.
6
Reduce the heat to medium-low and simmer the sauce, covered, for 10 minutes, stirring occasionally.
7
Uncover the skillet and cook 5 minutes more.
8
Return the sausage to the skillet, mixing it in well and cook 3 to 4 minutes longer.
9
Cover the sauce and keep it warm while the malloreddus are cooking.
10
Cook the malloreddus according to the directions on the package, until al dente.
11
Drain and transfer them to a large bowl.
12
Remove the bay leaf from the sauce before adding it to the malloreddus.
13
Pour 2 cups of the sauce (freeze the rest) over the malloreddus, mix well, then transfer the mixture to a serving platter.
14
Sprinkle the cheese over the top and serve immediately.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon olive oil, 3/4 pound fresh or store-bought Italian sausage with fennel seeds, casings removed and crumbled into pieces, 3 cloves garlic, minced, 1 to 2 teaspoons crushed fennel seeds, to your taste, and more.

Yes, Country-Style Sardinian Gnocchi with Sausage Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!