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
This rich sauce is quickly and easily prepared for a midweek meal, and the gnocchetti have that similarly satisfying ‘chew’ of the better-known potato gnocchi.
- May 23, 2019
- 2 Servings
- 30 min
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Ingredients
- 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
Directions
- 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.
