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Sardegna · Malloreddus

Malloreddus alla Campidanese

Ridged Sardinian gnocchi in a saffron-scented sausage ragù, crowned with sharp pecorino — the island's signature dish.

Total

40 min

Prep

10 min

Cook

30 min

Serves

4

EasySardinianSaffronRusticUnique shapeEarthy
Malloreddus alla Campidanese — Malloreddus

The Story

Where it comes from

Malloreddus are sometimes called 'Sardinian gnocchi' — small ridged pasta shapes traditionally made with semolina and saffron. In the Campidano plain, they're paired with a simple sausage ragù, a pinch of saffron, and a snowfall of pecorino. It's a dish of shepherds and farmers, turned into art by the island's sun and wind.

Mise en Place

Ingredients

For 4 servings. Quantities are by weight where it matters — Italian cooking is a math of grams and minutes.

For the pasta

  • Malloreddus

    or substitute gnocchetti sardi

    400 g

  • Coarse sea salt

    for water

For the sauce

  • Fresh pork sausage

    mild, casings removed

    400 g

  • Yellow onion

    finely diced

    1 medium

  • Dry white wine

    60 ml

  • Saffron threads

    1 generous pinch

  • Tomato passata

    300 g

  • Extra-virgin olive oil

    40 ml

To finish

  • Pecorino Sardo

    grated

    60 g

Equipment

Wide skilletWooden spoonFine grater

The Method

Chef-led, step by step

  1. 1

    Brown the sausage

    10 min

    Crumble sausage into a hot skillet with olive oil. Cook until deeply browned and any liquid has evaporated.

  2. 2

    Build the ragù

    20 min

    Add onion, soften 5 minutes. Deglaze with wine. Add passata and saffron bloomed in 2 tbsp warm water. Simmer 15 minutes.

  3. 3

    Cook and toss

    10 min

    Boil malloreddus until al dente — they'll take slightly longer than standard pasta. Toss into the ragù with a splash of pasta water. Finish with pecorino.

Chef tips

  • ·Bloom saffron in warm water for 5 minutes before adding — it releases color and aroma.
  • ·Use mild sausage. Spicy sausage fights the saffron.
  • ·Malloreddus have a longer cooking time — test for doneness rather than trusting the package.

Common mistakes

  • ·Skipping the saffron — it's what makes this dish Sardinian.
  • ·Using spicy sausage. The heat overwhelms the delicate saffron.
  • ·Over-salting — pecorino is already salty.

The Cellar

Wine pairings

Cannonau di Sardegna

Sardegna

The island's signature red — wild, earthy, perfectly rustic.

Vermentino di Sardegna

Sardegna

If you prefer white — crisp, saline, coastal.

Shopping List

What to bring home

  • Malloreddus400 g
  • Coarse sea saltfor water
  • Fresh pork sausage400 g
  • Yellow onion1 medium
  • Dry white wine60 ml
  • Saffron threads1 generous pinch
  • Tomato passata300 g
  • Extra-virgin olive oil40 ml
  • Pecorino Sardo60 g

Questions

Frequently asked

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