Gnocchetti Sardi al Ragù

Name: Gnocchetti Sardi al Ragù (Sardinian Gnocchi with Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: 500 g (1 lb 1½ oz) malloreddus (see gnocchi); 60 g (2 oz) sardinian hard pecorino cheese, grated; salt and pepper; salt and pepper; a few bay leaves; a few juniper berries; 700 g (1½ lb) tomato pulp; 1 tbsp tomato paste; 400 g (14 oz) knuckle or shoulder of pork, on the bone; 400 g (14 oz) knuckle or shoulder of pork, on the bone; 1 onion, finely chopped; 1 glass of dry white wine; 4 tbsp olive oil

Sardinian Gnocchi with Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

In Sardinia these little gnocchi are known as malloreddus.

Ingredients

4 tbsp olive oil
400 g (14 oz) knuckle

Europe
Italy
Sardinia
Pasta
Mediterranean

Method

Heat the oil in a large heavy-based pan, add the meat and brown on all sides. Add the onion and cook gently until soft, then stir in the wine, bay leaves and juniper berries. Simmer until the wine has evaporated, then add the tomato pulp and tomato paste, reduce the heat and cook gently for about 1½ hours. Season with salt and pepper to taste. Remove the meat from the pan and cut it into small