Product Description
Gnocchi Sardi, is versatile shell shaped pasta which can be used with many types of sauces. As their name suggests, he shape is popular in Sardinia with the Italian word Sardi translating to Sardinian in English.
Cooking time: 9-10 min
Gnocchi Sardi with pork and fennel sausage ragù, anchovy and mint
Ingredients
1 tbsp olive oil
4 Italian-style pork and fennel sausages, skins removed, broken into chunks (125gm each)
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 large garlic clove, finely chopped
100 ml red wine (white wine works as well)
400 gm canned chopped tomatoes
150 ml chicken stock
1 fresh bay leaf
500 gm gnocchi Sardi
4 anchovy fillets, coarsely chopped
½ cup mint, sliced (loosely packed)
Ricotta salata (optional), finely grated to serve
Method
1
Heat a deep frying pan over medium-high heat, add the oil and fry the sausage meat, letting it colour at first without stirring. Once all the meat is coloured (10-12 minutes), reduce the heat and add the onion, carrot, celery, garlic and a pinch of salt. Cover with a lid and cook, checking often, until vegetables are softened (5-6 minutes). Remove lid, increase heat a little, add the wine and stir until it’s evaporated (5 minutes). Add tomatoes, stock and bay leaf (just add water and a bit of a stock cube if you don’t have chicken stock around, or even just water). Simmer until sauce comes together and reduces down (25-30 minutes).
2
When sauce is reduced, get a large saucepan of salted water on the boil and cook your pasta until al dente (9-10 minutes). Drain pasta and add to the sauce along with a small ladleful of cooking liquid (about ¼ cup; the starch in the water helps the sauce cling to the pasta). Remove from heat and add anchovies. Serve immediately topped with mint and ricotta salata.
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