Sardinian gnocchetti with sausage and asparagus

Ingredients

• 320 gSardinian gnocchetti
• 250 gsausage
• 150 gasparagus, before trimming
• 120 gliquid fresh cream
• 1shallot
• to tastemint
• to tasteextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Prepare ingredients

   Peel and finely chop the shallot. Cut the sausage into small pieces. Wash the asparagus and remove the woody ends.

2. 2

   Cut asparagus

   Slice the asparagus stems into rounds and halve the tips. Heat the oil in a frying pan, add the chopped shallot and cook over a moderate heat until lightly golden.

3. 3

   Cook the sauce

   Add the sausage and brown it briefly, then add the asparagus. Cook for about 5 minutes. Meanwhile, bring a large pan of salted water to the boil and cook the gnocchetti until al dente.

4. 4

   Make it creamy

   Loosen the sauce with a ladleful of pasta cooking water. Continue cooking until the liquid has reduced, then season with salt and pepper and stir in the cream. Drain the gnocchetti into the sauce and toss until creamy.

5. 5

   Finish and serve

   Add more pepper and fresh mint, then serve the Sardinian gnocchetti with sausage and asparagus piping hot.

What are Sardinian gnocchetti?

Sardinian gnocchetti, also known as malloreddus, are small, ridged pasta shapes associated with Sardinia. Their grooves help catch a thick sauce, making them a natural match for this creamy sausage and asparagus mixture.

This version pairs the pasta with sausage and spring asparagus, then brings the pan together with cream and pasta water. Mint adds a fresh finishing note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 19g protein, 60g carbs, 30g fat.

Most of the carbohydrates come from the gnocchetti, while sausage, cream and olive oil contribute much of the fat; sausage and pasta provide most of the protein. Pair a portion with a generous green salad or extra vegetables for a more balanced plate.

The key ingredients

Gnocchetti: their ridged shape holds on to the sauce. Cook them just until al dente so they can finish in the pan without becoming soft.

Asparagus: remove the woody ends before slicing the stems and halving the tips. The stems and tips cook together in the sausage mixture.

Sausage: small pieces brown quickly and season the pan as they cook. The recipe does not specify a type, so use the sausage you prefer.

Build the sauce in the pan

Shallot: cook it gently in the oil until lightly golden before adding the sausage. This gives it time to soften without rushing the first stage.

Pasta water: a ladleful helps loosen the browned ingredients before the cream goes in. Let the mixture reduce as directed, then toss the drained pasta through it.

Getting the texture right

Pasta: check the gnocchetti as they approach al dente, since they will spend a little longer in the sauce. Drain them straight into the pan so they can take on the creamy coating.

Sauce: toss until the cream and cooking water cling to the pasta rather than pooling at the bottom. Add the mint and final pepper just before serving.

Timing the asparagus

The asparagus cooks for about 5 minutes with the sausage, while the pasta water comes to the boil and the gnocchetti cook. Keep the pieces fairly even so the stems and tips cook at a similar pace.

The method gives no precise doneness cue for the asparagus, so check that it has softened to your liking before adding the pasta.

Serving the dish

Serve the gnocchetti hot, with the sausage and asparagus distributed through each portion. A simple green salad can add a crisp contrast to the creamy pasta.

This is designed as a first course; for a more substantial meal, serve it with extra vegetables on the side.

Recipe notes & tips

• Trim the woody asparagus ends before weighing out the cleaned spears.
• Keep the shallot over a moderate heat so it turns golden rather than browning too quickly.
• Have the salted pasta water ready while the sausage and asparagus cook.
• Reserve a ladleful of pasta water before draining the gnocchetti.
• Taste the sauce before adding salt, as the sausage may already be well seasoned.
• Add the mint at the end to keep its flavour fresh.

Variations

• Use another pasta shape: choose a ridged shape that can hold the creamy sauce.
• Change the herbs: replace the mint with fresh parsley for a different finish.
• Add lemon: grate a little zest over the finished dish for a bright note.
• Make it less rich: use less cream and loosen the sauce with more pasta water.
• Add extra greens: serve with more cooked asparagus alongside the pasta.

Common mistakes to avoid

• Leaving woody ends on: trim them away so the asparagus is pleasant to eat.
• Overcooking the pasta: stop at al dente because it will be tossed in the sauce.
• Skipping pasta water: use a ladleful to help the sauce come together before adding cream.
• Adding cream too early: reduce the cooking liquid first, then stir in the cream.
• Cooking the mint for too long: add it at the end to preserve its fresh flavour.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; the pasta may be softer after storage.

Frequently asked questions