Malloreddus (Gnocchi with Sausage)

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Malloreddus is a pasta shaped like a small gnocchi, also called Gnocchetti sardi. But since those pastas are hard to find outside of Sardinia we are substituting Gnocchi

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 lb Italian sausage, coarsely chopped
• 2 cloves of garlic, crushed and minced
• 2 teaspoons loose *saffron threads (one teaspoon for the pasta water, one teaspoon for sauce)
• 2 12oz cans of DeLallo Imported Italian Diced Tomatoes
• 1 lb DeLallo Potato Gnocchi
• DeLallo Natural Sea Salt (to taste)
• fresh ground black pepper (to taste)
• Grated Pecorino Romano Cheese (to taste)

Directions:

In a large skillet over medium heat, heat the oil. Add the garlic, basil and sausage. Frying, stirring frequently until the sausage is browned all over. Remove and discard the garlic. 

Add half the saffron threads, basil and diced tomatoes along with a little salt and pepper to the skillet. Bring the mixture to a simmer and reduce the heat to medium-low. Cover and simmer for about 15 minutes.

Meanwhile bring a large pot of salted boiling water according to the package.

Add the rest of the saffron and the gnocchi to the boiling water and cook until al dente. The saffron will impart a beautiful yellow color to the pasta. Drain the gnocchi and add to the sauce pan and toss lightly to coat. Pour the gnocchi out onto a heated pasta dish and top with grated pecorino romano cheese.

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