Caputo’s Sardinian Style Gnocchi

2 T extra virgin olive oil
3 oz. pancetta, diced
1 onion, chopped
1/4 cup parsley, chopped
8 oz. ground pork
8 oz. ground lamb
1 1/4 lb. ripe tomatoes, chopped, or 1-28 oz. can Italian tomatoes, chopped
2 bay leaves
6 fresh sage leaves
salt and freshly ground pepper to taste
1 lb. gnocchi
grated pecorino cheese for the table

Place the olive oil in a large skillet and heat. Add the pancetta, onion and parsley and saute gently. Add the pork and lamb and cook until browned. Stir in the tomatoes, bay leaves, sage, salt and pepper. Cook for about one hour, or until the sauce is thickened.

Cook the gnocchi in a pot of water until al dente, drain and place on a serving dish. Pour the prepared suace over the gnocchi and sprinkle with the grated cheese, serve with additional cheese.

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