Recipe
Gnocchetti sardi alla contadina
Malloreddus in tomato sauce with pancetta and basil: a lighter country version of the Campidanese classic, the kind grandmothers made on weekdays.
Prep 10min
Cook 15min
Total 25min
Serves 4
Difficulty easy
Ingredients
Serves: 4
- Malloreddus (Sardinian gnocchetti) 320 g
- Pancetta, cubed 120 g
- Tomato passata 400 ml
- White onion 1/2
- Garlic 1 spicchio
- Fresh basil qualche foglia
- Aged Sardinian pecorino q.b.
- Extra virgin olive oil q.b.
- Salt, pepper q.b.
Method
-
Finely chop the onion. In a pan heat two tablespoons of oil with the crushed garlic and brown the pancetta until crisp.
-
Add the onion and let it soften for 3 minutes.
-
Pour in the passata, salt lightly (pancetta is already salty), pepper and cook on medium-low heat for 12 minutes.
-
Meanwhile cook the malloreddus in plenty of salted water.
-
Drain al dente and toss in the sauce for two minutes with a few basil leaves.
-
Serve with freshly grated pecorino.