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
Author: Flour City Pasta
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.
Ingredients
- 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
Instructions
- Bring several quarts of water to boil. Add pasta and cook, stirring occasionally until al dente (about 5-7 minutes)
- Heat oil in medium saucepan.
- Add onion and saute five minutes
- Add garlic and cook one more minute.
- Add sausage and porcini mushrooms, stirring until browned.
- Pour in wine and tomatoes.
- Simmer over low heat 45 minutes.
- Serve over pasta with grated parmesan
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