Sardinian gnocchetti with swordfish and pistachios
- Lactose Free
- Energy Kcal 552
- Carbohydrates g 70.5
- of which sugars g 5.9
- Protein g 24
- Fats g 18.4
- of which saturated fat g 3.02
- Fiber g 4.1
- Cholesterol mg 53
- Sodium mg 398
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
PRESENTATION
So... Let me tell you about gnocchetti sardi with swordfish and pistachios. It's a Sardinian gem that, honestly, just packs so much flavor into every bite. These little ridged pastas—gnocchetti sardi—are great because they scoop up all the tender swordfish and those crunchy pistachio bits, soaking in the goodness from both the sea and the land. And listen, the magic really happens when the pistachios are toasted. And i mean, that nutty aroma blends perfectly with the moist, flaky swordfish. Seriously good stuff. What makes this gnocchetti sardi recipe stand out is how everything comes together effortlessly, no fancy techniques here. It's comforting and kinda crispy thanks to the nuts, giving it a texture that everyone loves. This is a Sardinian dish that looks like you did a ton of work, but really, you're just letting the ingredients shine.
In Sardinia, people are all about what's fresh—straight from the market or the sea. So, you know this swordfish pasta is gonna taste fresh. The combination of juicy tomatoes, briny swordfish, and crunchy pistachios makes every bite interesting—sometimes sweet, sometimes a little tangy. It's a fantastic way to showcase Mediterranean cuisine without overthinking it. And here's the thing: some folks like to mix in a bell pepper cream sauce with cherry tomatoes and shrimp for even more Mediterranean flair. Pretty cool, right? That's what's awesome about this pistachio pasta sauce—it can be switched up and still keep that balance of flavors. Really, really popular at gatherings. Whether you're making this to impress guests or you just want something a bit special for a weeknight, this seafood pasta recipe brings a golden touch of Sardinia to your table, no matter where you are. It's simple, aromatic and easy to love. And the sauce? It's even easier to share with friends and family. For real.
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- INGREDIENTS
- Gnocchetti Sardi pasta 11.3 oz (320 g)
- Swordfish 1.1 lbs (500 g)
- Pistachios 0.3 cup (40 g) - shelled
- Celery ½ cup (50 g)
- Carrots 1.8 oz (50 g)
- White wine 3 ½ tbsp (50 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Garlic 1 clove
- Thyme to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Sardinian gnocchetti with swordfish and pistachios
To prepare Sardinian gnocchetti with swordfish and pistachios, start by cleaning the vegetables. After washing, removing the two ends, and peeling the carrots 1, cut them in half and then into sticks 2, and then into cubes about a quarter inch 3.
Do the same with the celery stalk, but first remove the fibrous outer part, using a vegetable peeler 4. Cut this into small cubes as well 5. In a pan, pour the oil along with the tiny carrot and celery cubes and add the peeled garlic clove, letting everything cook over high heat for 7-8 minutes, stirring occasionally to prevent the vegetables from burning or sticking to the bottom 6.
During this time, remove the skin from the swordfish slices 7 and then proceed with cutting: to add a more creative touch, you can cut the swordfish into both large cubes and smaller cubes of about 3-4 mm (1/8 inch) thick 8. Remove the garlic clove from the sauté 9.
and add the thyme leaves 10. Add the swordfish cubes 11 and let them cook for a couple of minutes. Once the swordfish cubes have turned a light color, deglaze with white wine 12.
As soon as the alcohol has completely evaporated, you can adjust the salt and pepper 13. In a pan, pour the pistachios 14 and toast them for a couple of minutes over high heat, being very careful not to burn them, as they would become bitter, so stir often 15.
As soon as they are colored, pour them onto a cutting board and crumble them by cutting with the tip of a knife 16. Cook the gnocchetti in plenty of boiling, salted water 17 and as soon as they are al dente, drain them 18.
Pour the pasta into the pan with the sauce, this way they will absorb the flavor of the condiment 19, stir and add the toasted pistachios 20. The Sardinian gnocchetti with swordfish and pistachios are ready, just serve them on plates and enjoy while still hot 21!