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Recipe by
Sardinian Gnocchetti with Tomato Sauce is a traditional dish from Sardinian cuisine. The pasta, soft and flavorful, pairs perfectly with the tasty and aromatic tomato sauce. This dish is easy to prepare and makes a delicious first course suitable for all seasons.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Finely chop the small onion and let it brown in the oil with a mixture of lard, garlic and parsley
Step 2 of 8: Add the tomato pulp and let it thicken
Step 3 of 8: Just before removing it from the heat, add a generous handful of chopped basil
Step 4 of 8: Bring a large pot of salted water to a boil and cook the malloreddus in it; they should boil for about half an hour
Step 5 of 8: Drain them and dress them with meat sauce or tomato sauce
Step 6 of 8: Sprinkle with grated pecorino
Step 7 of 8: Then cover the tureen with a plate and a wool cloth for about half an hour so that all the flavors blend well
Step 8 of 8: In Sardinia this pause is obligatory and is called a stuffai
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving339 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,514 kJ601 kcal | 742 kJ177 kcal |
| Fat | 15.48 g | 4.57 g |
| of which saturated fatty acids | 4.78 g | 1.41 g |
| Carbohydrates | 99.59 g | 29.4 g |
| of which sugars | 11.25 g | 3.32 g |
| Fibre | 6.17 g | 1.82 g |
| Protein | 16.16 g | 4.77 g |
| Salt | 0.98 g | 0.29 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
