This traditionally Sardinian pasta shape is known as malloreddus on the island, but, because of the national, and international, familiarity of gnocchi – they share a similar sort of shape – they are also commonly known as gnocchetti (‘little gnocchi’). This recipe was born out of my wanting to roll my own gnocchetti by hand.
Gnocchetti with Pork and Fennel Ragù
- May 23, 2019
- 2 Servings
- 30 min
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- 3 pork sausages, removed from skins and crumbled into pieces
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 1 bay leaf
- 1 tsp fennel seeds, ground
- 1 tin chopped tomatoes
- 150ml red wine
- 2 tbs chopped mint, reserving a little for garnish
- 250g gnocchetti
- Grated Parmesan for garnish and seasoning
- Step 1
- Fry the pieces of sausage meat till they form a crust and hold their shape. Then set aside.
- Step 2
- Fry the onion and then the garlic till soft.
- Step 3
- Add the bay leaf, fennel and tomatoes and cook till the sauce is thick.
- Step 4
- Add the wine and cook briefly just to let the alcohol evaporate. Season with salt and pepper to taste. Stir in the mint, saving a little for garnish.
- Step 5
- Cook the gnocchetti as directed. Drain and stir into the sauce.
- Step 6
- Serve with Parmesan and the remaining mint.