Sardinian Gnocchetti with Sausage
Sardinian Gnocchetti with Sausage or Malloreddus alla Campidanese is one of Sardinia’s most iconic pasta dishes, made with small ridged pasta and a rich sausage and tomato sauce.
It is a celebratory dish traditionally served at weddings and Sunday family meals.
Ingredients (Serves 4)
400 g malloreddus (Sardinian gnocchetti)
300 g Sardinian sausage (or pork sausage)
400 g tomato passata
1 small onion, finely chopped
2 tbsp extra-virgin olive oil
50 g grated Pecorino Sardo
Salt and black pepper
Method
Heat olive oil and cook onion until soft.
Remove sausage from casing, crumble and brown.
Add tomato passata and simmer 20 minutes.
Cook malloreddus (gnocchetti pasta) in salted water until al dente.
Toss pasta with sauce and finish with grated Pecorino.
Tips and Variations
Use high-quality sausage for authentic flavour.
Let the sauce simmer slowly for depth.
History of Malloreddus alla Campidanese
Malloreddus have been produced in Sardinia for centuries. The Campidanese version originates from the Campidano plain and highlights the island’s pastoral traditions, where simple ingredients were transformed into nourishing family meals.
This same rural heritage can be seen in traditional Sardinian desserts such as Sardinian papassini, prepared for festive occasions, and rustic baked dishes like pane carasau lasagne, which creatively use the island’s iconic flatbread.
