A Plate of Sunshine

Malloredus with sausage ragù

Malloreddus alla campidanese

▸SERVES 6

▸PREPARATION 1 hour

▸ COOKING 1 hour

This is one of Sardinia’s most iconic dishes. Malloreddus are small, ridged pasta nuggets still made by hand in many parts of Sardinia and also known as Sardinian gnocchi. They are made with a simple two parts semolina, one part water mix. It is traditional to add a pinch of saffron to give the dough a beautiful yellow hue, as though it had been made with good eggs, a tradition inherited from a time when eggs were more expensive in Sardinia than saffron. The sauce is named after the large plain of Campidano and is the Sardinian equivalent of the beloved Bolognese ragù. Try to find the best sausages you can – properly meaty and fatty at the same