Sardinian gnocchi with sausage ragù

Name: Sardinian gnocchi with sausage ragù
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4
Ingredients: Gnocchetti Sardi pasta 0.9 lb; Tomato purée 3 cups; Sausage 1.5 lbs; Carrots 3.5 oz; Celery 2.5 oz; White onions 0.67 cup; Red wine ½ cup; Tomato paste 1 spoonful; Vegetable broth 1 mestolo; Sugar 1 pinch; Oregano 1 tsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it de fr es br

1200

Calories per serving

Lactose Free

Energy Kcal 1200
Carbohydrates g 92.8
of which sugars g 12.7
Protein g 38.8
Fats g 72.6
of which saturated fat g 25.8
Fiber g 6.3
Cholesterol mg 84
Sodium mg 1760

Difficulty: Easy
Prep time: 20 min
Cook time: 2 h 10 min
Serving: 4
Cost: Low

PRESENTATION

Gnocchi sardi al ragù di salsiccia is a classic Sardinian dish that really captures the essence of Sardinian cuisine. In Sardinia, they love using malloreddus, also known as gnocchetti sardi. Seriously good stuff. This pasta, with its little ridges and chewy texture, is perfect for soaking up the rich, meaty sauce.

And the sauce? The ragù di salsiccia really comes alive with its salty, spicy flavor of Italian sausage and a tomato base. Let it cook longer, and it gets even more tender and tasty. Really, really flavorful. Each bite feels hearty—can't go wrong—making it perfect for any time you crave something substantial.

Some folks might swap out the pasta for tagliatelle or lasagna sheets, but there's something special about how gnocchi sardi holds onto the sugo di salsiccia. Pretty much perfect. Sundays in Sardinia often mean gathering for a big meal with family or friends, and this pasta sarda is usually front and center. People love how the moist sauce clings to every piece of pasta, turning a simple bowl into a real treat.

Sure, there are lighter or veggie versions sometimes, but nothing beats the combo of sausage and gnocchetti for that true Sardinian comfort food vibe. Thing is, you can play with the sauce—try a mild or spicy sausage, or throw in a bit of golden pecorino cheese at the end for extra flavor. However you prep it, you're tasting Sardinia’s relaxed, friendly table tradition.

It’s one of those primi piatti italiani that works for a holiday, a weekend lunch, or just a night when you want something rich and totally satisfying. Exploring different versions is fun, but the classic i sardi and ragù di salsiccia** combo really brings everyone together. And look, this dish offers a taste of Sardinian hospitality. It also highlights the joy of sharing good food with loved ones, making every meal memorable.

How to prepare Sardinian gnocchi with sausage ragù

To make Sardinian gnocchi with sausage ragù, start by preparing the sauté following the instructions in the How to make the soffritto guide: remove the ends of the carrot with a knife, peel it with a vegetable peeler, and wash it under running water. Wash the celery stalk and remove the outer fibrous membrane with the peeler 1. Finally, peel the onion and cut it in half. Dice all the vegetables into small cubes 2. Peel the sausage, crumble it, and set it aside 3.

Put the extra virgin olive oil in a pan 4, heat it, then add the chopped onion, carrots, and celery 5. Stir to brown the vegetables on all sides. After 5 minutes, deglaze with broth (or boiling water) 6 and let it cook for another 10 minutes.

Add the sausage 7, season with salt 8, and deglaze with red wine 9.

Pour in the tomato sauce 10, add a pinch of sugar to balance the acidity of the tomato 11. Add a tablespoon of tomato paste 12,

season with salt 13, pepper, and a teaspoon of oregano 14, stir the ragù, and continue cooking over low heat 15 until the sauce thickens, stirring occasionally with a ladle: this will take about 2 hours. Meanwhile, bring a large pot of salted water to a boil, towards the end of the ragù cooking time,

add the gnocchi to the pot of boiling water 16 and cook for about 10 minutes or for the time indicated on the package. When cooked, drain the pasta and add it to the pan containing the prepared ragù 17: toss everything quickly and then serve your Sardinian gnocchi with sausage ragù hot 18.

Storage

It is advisable to consume Sardinian gnocchi with sausage ragù immediately. They can be stored in the fridge for up to 24 hours, while freezing is not recommended.
The sausage ragù can be stored in the refrigerator covered with plastic wrap for up to 1-2 days or can be frozen in an airtight container.

Advice

On the flavor scale from neutral to super-tasty, you will encounter endless variations of this ragù: the slightly spicy one (with added fresh chili), the strong one (with garlic, whole or minced), the explosive one (with ground beef instead of sausage). Which one do you prefer?

For the translation of some texts, artificial intelligence tools may have been used.