Gnocchetti sardi (Malloreddus) alla campidanese
Gnocchetti Sardi (Malloreddus) alla Campidanese
A Taste of Sardinian Summers
Whenever I think of Gnocchetti Sardi, or Malloreddus, alla Campidanese, I’m instantly transported back to my childhood summers in Sardinia.
My uncle, auntie and cousins would welcome me with open arms, and the days felt endless — filled with laughter, homemade meals and the warmth of the Mediterranean sun. This dish, rich with sausage, tomato and pecorino, captures those memories perfectly.
Every forkful feels like a comforting Sardinian hug on a plate.
🕒 Prep: 10 minutes | Cook: 30 minutes | Serves: 4
What Makes Malloreddus alla Campidanese Special
Malloreddus are small ridged pasta shells traditionally made in Sardinia. Their shape is perfect for catching rich sauces, especially the classic Campidanese sauce, made with sausage, tomatoes and saffron.
The key elements of the dish:
- Malloreddus pasta holds the sauce beautifully
- Italian sausage provides savoury richness
- Tomatoes bring sweetness and balance
- Pecorino Sardo adds a sharp, salty finish
- Saffron (optional but traditional) adds warmth and colour
It’s rustic, hearty and deeply tied to Sardinian culinary tradition.
Ingredients
From Our Kitchen to Yours
- 400 g malloreddus (Sardinian gnocchetti)
- 250 g Italian sausage (mild or spicy)
- 50 g Pecorino Sardo, freshly grated
From Your Pantry
- 400 g chopped tomatoes
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp olive oil
- Salt and black pepper, to taste
- A pinch of saffron (optional)
- Fresh parsley, chopped
Equipment
Large saucepan
Wide sauté pan
Wooden spoon
Colander
Step-by-Step Instructions
1. Cook the Malloreddus
Bring a large pot of salted water to a boil.
Add the malloreddus and cook until al dente, following the package instructions.
Drain the pasta and set aside.
2. Prepare the Aromatic Base
Heat the olive oil in a wide pan over medium heat.
Add the chopped onion and minced garlic.
Cook gently for several minutes until softened and fragrant.
3. Brown the Sausage
Remove the casing from the sausage and crumble the meat into the pan.
Cook for 5–7 minutes, stirring occasionally, until the sausage is browned and aromatic.
4. Build the Sauce
Add the chopped tomatoes to the pan.
If using saffron, dissolve it in a small amount of warm water and stir it into the sauce.
Let the sauce simmer gently for 15–20 minutes, allowing the flavours to develop.
Season with salt and freshly ground black pepper.
5. Combine the Pasta
Add the cooked malloreddus directly to the sauce.
Toss everything together until each piece of pasta is coated in the rich tomato and sausage mixture.
6. The Finishing Touch
Serve the pasta hot.
Top with:
- freshly grated Pecorino Sardo
- a sprinkle of chopped parsley
Take a moment to enjoy the aroma before the first bite.
Chef’s Tips
Use Good Sausage
Traditional Sardinian versions often use sausage seasoned with fennel or local herbs.
Add Saffron for Authenticity
A small pinch of saffron adds subtle flavour and a beautiful golden tone.
Don’t Overcook the Pasta
Malloreddus should remain slightly firm so they hold the sauce well.
Use Fresh Pecorino Sardo
Freshly grated cheese melts better and adds more flavour.
Serving Suggestion
Malloreddus alla Campidanese is best served hot and shared with family and friends.
Pair it with a glass of Cannonau, Sardinia’s famous red wine, for a truly authentic experience.
A Little Sardinian Memory
For many Sardinian families, this dish is more than just pasta. It’s part of the island’s identity — served at family gatherings, celebrations and long summer meals.
Each plate carries a little piece of Sardinia: sunshine, laughter and the joy of sharing food together.
Bring Italy to Your Table
With hearty sausage, rich tomato sauce and the distinctive shape of malloreddus, Gnocchetti Sardi alla Campidanese is a perfect taste of Sardinian tradition.
Simple ingredients, deep flavour and a story in every bite.