Gnocchetti Sardi

Gnocchetti is southern Italy’s version of Gnocchi.  Gnocchetti is made with durum instead of potato flour .  We love this cut of pasta since we use no egg in our shop…the golden color is achieved instead with a saffron infusion.

Gnocchetti Sardi
Prep time: 
Cook time: 
Total time: 
Serves: 6
Gnocchetti is a much smaller version of Gnocchi, and made with durum rather than potato flour. The golden egg color of Gnocchi is achieved here with an infused saffron.
  • 1 pound Flour City Pasta Gnocchetti cooked al dente (5-7 minutes)
  • Sauce:
  • 6 TBS olive oil
  • 1 small onion, chopped finely
  • 1 clove garlic, minced
  • 12 oz fresh Italian sausage, crumbled
  • ½ lb porcini mushroom, chopped
  • 3 TBS dry white wine
  • 32 oz can crushed tomatoes
  • Parmesan Cheese
  1. Bring several quarts of water to boil. Add pasta and cook, stirring occasionally until al dente (about 5-7 minutes)
  2. Heat oil in medium saucepan.
  3. Add onion and saute five minutes
  4. Add garlic and cook one more minute.
  5. Add sausage and porcini mushrooms, stirring until browned.
  6. Pour in wine and tomatoes.
  7. Simmer over low heat 45 minutes.
  8. Serve over pasta with grated parmesan


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