Malloreddus with Meat Sauce_Sardinian Gnocchetti Recipe

Malloreddus Pasta with Pork Shoulder and Pancetta Sauce

A traditional Sardinian type of pasta, these gnocchetti are eaten with meat sauce.
4 from 4 votes
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Course: Pasta
Cuisine: Italian
Keyword: gnocchi, malloreddus, sardinia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 1045kcal
Author: Nonna Box


  • 500 g malloreddus pasta
  • 500 g pork shoulder cut into 1cm cubes
  • 75 g pancetta cut into 1cm cubes
  • 1 small garlic clove crushed and finely diced
  • 125 ml sun-dried tomatoes diced
  • 1 tbsp tomato paste
  • 375 ml homemade chicken stock you can use the one from the store if you don't have time to make it
  • 6 fresh sage leaves chopped
  • 2 tsp red wine vinegar good quality
  • 125 ml smooth red wine
  • 125 g Pecorino Sardo cheese freshly grated
  • 4 tbsp extra virgin olive oil or to taste
  • Sea salt
  • black pepper freshly ground


  • Mash garlic and pepper into a paste in a pestle and mortar and stir in the vinegar to make a liquid.
  • Put the pork and the pancetta in a bowl and toss the pork in the marinade until well mixed, cover it with cling wrap and put in the fridge for 6 hours, turning occasionally to ensure that everything is covered with the marinade.
  • Brown the pork and the pancetta in a heavy based saucepan for 5 minutes, add the red wine to deglaze the pan and then add the sun-dried tomatoes, the tomato paste and the sage, add the chicken stock and simmer for about 30 – 40 minutes.
  • Boil the malloreddus in plenty of salted water until al dente and toss the pasta in the sauce.
  • Check and correct the seasoning and serve with loads of the pecorino cheese and extra olive oil.


Serving: 100g | Calories: 1045kcal | Carbohydrates: 117g | Protein: 50g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 809mg | Potassium: 1852mg | Fiber: 8g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 13.9mg | Calcium: 407mg | Iron: 6.2mg
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