Gnocchetti Sardi con ragu e piselli
In their native land, Sardinia, they are called “malloreddus”, which in Sardinian for “small gnocchi”, and are considered the typical dish par excellence. The peculiarity of this small gnocchi is the size, designed to give an inimitable consistency, and the lined surface, which was once obtained by crushing the pieces of dough with the thumb on the bottom of a wicker basket called “ciurili” and now made using a cutting board grooved. They work perfectly with our ragu sauce!
- 250g/1 cup minced beef
- 250g/1 cup minced pork
- 500g/5 cups Gnocchetti Sardi
- Extra virgin olive oil
- 135g/1 cup peas
- Salt and pepper
- 1 tbsp tomato purée
- 250ml/1 cup Italian red wine
- Handful fresh basil leaves finely chopped
- 500g/5 cupstomato passata
- 5 garlic cloves, finely chopped
- Parmigiano Reggiano to serve
Heat the oil in a large sauté pan and fry the garlic for a few minutes until golden, then crumble the meat between your fingertips and add to the pan and fry until brown – around 10 minutes. Add the red wine and simmer for a further 5 minutes until it has reduced.
Now stir in the passata and tomato purée. Add the basil and season with salt and pepper. Simmer gently for 3 hours until reduced and thickened and always remember to stir the sauce throughout.
Once cooked, remove from the hob, taste and season with salt and pepper again if needed.
When ready to serve, bring a large pan of water to the boil and season generously with salt, always remember the water should be as salty as the Mediterranean Sea. Add the pasta to the pan and cook until al dente. Now add the peas to the sauce and mix well. Drain the pasta, then return the pasta to the pan with the sauce and toss to combine well. Serve with Parmigiano Reggiano… Buon Appetito