Sardinian gnocchi with sweet sausage ragu (Malloreddus alla Campidanese) from Eat Like a Sardinian - Live to 100 (page 143) by Francesco Mattana

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Notes about this recipe

  • Eat Your Books

    Can substitute fennel sausages for marinated sausage meat, Sauvignon Blanc or other dry white wine for Vermentino, and good-quality pork sausages for coarsely minced pork. Sausage meat marinates 6 hours or overnight. You may use the malloreddus (Gnocchetti Sardi) recipe on page 80.

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