mediterranean

Sardinian Tomato Basil Gnocchetti with Sausage and Pecorino

This simmered dish pairs dry gnocchetti sardi with Italian pork sausage, casing removed, tomato passata and pecorino cheese, finely grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

62 g Carbohydrates

33 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g dry gnocchetti sardi (small ridged pasta) 260 kcal
67g Italian pork sausage, casing removed 221 kcal
7g olive oil 62 kcal
163g tomato passata 29 kcal
4g garlic, minced 6 kcal
16g pecorino cheese, finely grated 64 kcal
7g fresh basil leaves, torn 2 kcal
0g black pepper 1 kcal
1g salt 0 kcal

Cooking instructions

dry gnocchetti sardi (small ridged pasta)
Bring a pot of salted water to a boil. Cook the gnocchetti until al dente; reserve 60 ml pasta water and drain.
Italian pork sausageolive oil
Meanwhile, heat olive oil in a skillet over medium heat. Brown the sausage, breaking it into small pieces, 5-6 minutes.
tomato passatagarlic
Add garlic and cook 30 seconds. Add passata and simmer 5 minutes until slightly thickened.
dry gnocchetti sardi (small ridged pasta)
Toss in the cooked gnocchetti and reserved pasta water as needed to coat. Cook 1 minute to marry the sauce.
pecorino cheesefresh basil leavesblack pepper
Remove from heat. Stir in grated pecorino and torn basil. Season with black pepper and serve.