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Malloreddus Gnochetti Sardi

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  • 1 tbsp olive oil
  • 4 pork and fennel sausages, removed from casings
  • 40 g 'nduja (use less, or omit if you can't handle the heat)
  • 100 g passata
  • 1 bunch sprouting broccoli or broccolini
  • parmesan cheese
  • sea salt
  • cracked black pepper

Malloreddus Gnochetti Sardi

  • ½  tsp saffron threads
  • a pinch sea salt
  • 300 g semolina
  • 150 g warm water


  • Start by making the pasta. Pound saffron with a pinch of salt by using a mortar and pestle, add to warm water and let it bloom for 5-10 minutes.
  • Place the semolina in a large bowl, pour in the water and knead the dough for 10 minutes until smooth and elastic. Add a little more semolina if the dough is too sticky. Cover and rest dough for 1 hour.
  • Cut the dough into 4 equal pieces, keep pieces you aren't using covered until you need them. Roll out a piece into a thin snake, cut into 1cm lengths. Using your thumb, roll each bit off a gnocchi board or the prongs of a fork. Place gnochetti on a baking sheet dusted with more semolina. Repeat with the rest of the dough, arrange the gnochetti in a single layer.
  • While the pasta is drying, make the sauce. Heat a deep large frying pan over medium-high heat. Add oil and pork and fennel sausage meat, use a wooden spoon to break up the meat and fry until browned all over and just cooked through. Add the 'ndjua, using a wooden spoon to break up and coat the sausage meat. Stir through passata on a low heat while you bring a large pot of salted water to the boil.
  • Cook the gnochetti for around 5 minutes until al dente. They will float to the top and should be a little chewy but not chalky.
  • Bring the sauce back up to medium-high heat. Using a slotted spoon, remove the gnochetti from the water and place into the sauce along with ¼ cup pasta water and a good grating of parmesan cheese, stir until well coated. Simmer for a few minutes until the sauce and pasta water has emulsified. Add more pasta water if required.
  • Meanwhile blanch the sprouting broccoli in the remaining pasta water for 2 minutes, drain and set aside.
  • To serve, divide the sprouting broccoli between 4 plates, top with gnochetti and finish with generous shaving of parmesan cheese.


Serves 4-6