Sardinian gnocchi with tomato sauce
Instructions
Chop the spring onion and sauté in olive oil with chopped Bacon, garlic, parsley.
Add the tomato pulp and let thicken.
Just before removing from heat, add a generous handful of chopped Basil.
Boil a large pot of salted water and cook the malloreddus go to boil about half an hour.
Drain them and toss with meat sauce or tomato sauce.
Sprinkle of grated pecorino cheese.
Then cover the bowl with a plate and a wool cloth for half an hour so that the flavors well amalgamated.
This delay In Sardinia is a must and is said to stuffai.
Ingredients and dosing for 4 persons
- 500 g of sardinian gnocchetti type dough (see recipe)
- 1 cipollina
- 1 clove of garlic
- 50 g of bacon
- 800 g of tomato pulp
- Parsley
- Basil
- Olive oil
- Salt
- Pepper