I ciccioneddos or malloreddus are the typical Sardinian gnocchi, with durum wheat semolina. They lend themselves well to being served with rich sauces and flavorful as the sauce of sheep with which you propose them in this recipe. Special thanks to GB for giving us ... the raw material!
Preparation time 1 hour and 45 minutes
difficulty of the recipe
Easy Recipe
Ingredients 400 g for ciccioneddos
the sauce
400 g mutton or lamb
300 grams of tomato sauce (hint: this recipe, prepare it at )
200 ml of white wine to taste olive oil 1 onion
parsley and garlic, to taste
1 chili pepper or a little oil
the doses given in this recipe are suitable for 4 people
Preparation Prepare first the sauce: chop the onion, parsley and garlic and fry in a pan, preferably cast iron or earthenware.
Cut the meat into cubes, then put it in the pot and stir them to brown. Add
wine, return to a boil, then reduce heat and simmer for about an hour (40 minutes if you used the lamb).
The meat should remain soft well.
Add the tomato sauce and chili pepper (or a round of spicy oil) to a boil again and cook for another 30 minutes.
Ten minutes before the end, add salt.
Throw in plenty of salted water boiling the dumplings, and cook: it will take 20 to 25 minutes.
Drain very well (retain water) and serve topped with the sauce, sprinkle with grated pecorino cheese to taste.
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