Malloreddus Recipe
Sardinian semolina gnocchi, pork sausage, fresh tomato, saffron, fennel pollen, pecorino
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Gnocchi
In a large mixing bowl, combine semolina flour and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
- 2
Shape the Gnocchi
After resting, divide the dough into small portions. Roll each portion into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece (optional). Dust with flour to prevent sticking.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 4
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the pork sausage, breaking it up with a spatula, and cook until browned. Add diced tomatoes, saffron, fennel pollen, salt, and black pepper. Simmer for 10 minutes.
- 5
Combine and Serve
Add the cooked gnocchi to the skillet with the sauce and toss gently to combine. Serve hot, topped with grated pecorino cheese.