Il Cucinologo
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Gnocchetti Sardi with Sausage and Asparagus

17/11/2023

Here is a recipe for preparing gnocchetti sardi with sausage and asparagus, a simple but flavorful dish that combines the typical pasta from Sardinia with rustic spring ingredients.

Ingredients

  • 320 g gnocchetti sardi (or malloreddus)
  • 300 g fresh sausage
  • 1 bunch of asparagus
  • 1 garlic clove
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste
  • Grated Parmigiano or Sardinian pecorino, for serving (optional)

Preparation

  1. Clean the asparagus by removing the toughest part of the stem. Rinse the remaining stems and cut them into pieces about 2 cm long. Set aside the tips, which you will add toward the end of cooking to preserve their texture.
  2. In a large skillet, sauté a garlic clove with a drizzle of extra virgin olive oil. When the garlic turns golden, remove it and add the crumbled sausage. Cook the sausage over medium heat, pressing with a wooden spoon to break it up further.
  3. Once the sausage is well browned, add the asparagus pieces (except the tips) and season lightly with salt. Cover with a lid and let it simmer for a few minutes until the asparagus softens.
  4. Meanwhile, bring a pot of salted water to a boil. Add the gnocchetti sardi and cook according to the package instructions, keeping them al dente.
  5. A few minutes before the gnocchetti are ready, add the asparagus tips to the sausage mixture and cook until tender but still crisp.
  6. Drain the al dente gnocchetti, reserving some of the cooking water, and transfer them to the skillet with the sausage and asparagus. Toss together for a minute to combine the flavors, adding a little cooking water if needed to achieve a creamy consistency.
  7. Plate the gnocchetti, sprinkle with grated Parmigiano or Sardinian pecorino if desired, and serve immediately.

Trivia

Gnocchetti sardi, also known as malloreddus, are a pasta shape typical of Sardinia. Tradition calls for shaping them by hand, pressing them against the ridged surface of a board called a “ciuliri” or using a tool named “malloreddus.” Their concave, ridged form is perfect for catching sauces. This dish highlights the combination of hearty sausage with the freshness of asparagus, creating a delicious contrast for the palate.