Gnocchi Sardi al Pomodoro
(Sardinian Gnocchi in Tomato Sauce)


500g Gnocchi

400ml Tomato Sauce

150g Grated Parmesan

Rock salt


500g Gnocchi

400ml Sugo di Pomodoro

150g Parmigiano Grattugiato

Sale Grosso

Step 1

È ora di cucinare!

  • You'll need some tomato sauce that's been made earlier for this dish. Follow my sugo di pomodoro recipe. Make sure it's cooled down before use.

  • In a large saucepan bring water to the boil and add a handful of rock salt.

  • Cook the gnocchi stirring frequently until al dente.

  • Strain the pasta and add the sugo di pomodoro. Mix well and add the grated parmiggiano.

È Pronto!

I consigli di Melissa

  • This is a typical everyday pasta. Back home my family make this most days as their primo piatto. My Zia Rina always has some sugo di pomodoro ready in the fridge. If you enjoy it, make the sauce in larger quantities so you always have some to hand.

  • In Sardinia gnocchi are known as malloreddus. You can get the long variety which are about 2cm in length or the short type which is just under 1cm. De Cecco make them but you probably won't find them in supermarkets but you can certainly find them online. Jamie Oliver's 'Mini Shells' Pasta are basically the same as short malloreddus.

  • It's important to mix the parmesan in before serving. It helps the sauce stick to the pasta and you can always keep some extra grated cheese on the table if anyone wants more.

  • In Italy pasta is never served swimming in lots of sauce. The idea is that you have enough to coat the pasta without it leaving pools in your plate. Add the sauce slowly mixing as you go. When the pasta turns a nice deep orange colour that's plenty.

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