Gnocchetti sardi and tomato meatballs

Gnocchetti sardi and tomato meatballs

Seems like it’s been a while since I’ve come up with a new pasta recipe. Don’t worry, I always like to imagine new ways of cooking them. And there, I recently discovered a variety of small pasta that I love and that inspire me a lot, gnocchetti sardi. They are small and thick, perfect to be prepared one pan style. You certainly already know my unconditional love for orzo, this small pasta in the shape of grains of rice with which I like to prepare salads and orzotto. The gnocchetti sardi also have a hollow shape, and ridges, which allow them to soak up the sauce. I like !

I cooked them directly in the tomato. Of course, I chose canned tomatoes. Cherry tomatoes, because they are the best. I had the good fortune to find a box that had been hidden in my closet. Unfortunately, they are not easy to find. A piece of advice, when you find some, rob the department!
Otherwise, we can of course take classic canned tomatoes.

And to accompany them, I chose to make meatballs. We love that so much. I particularly like my recipe for Swedish meatballs. They are soft to perfection, and lend themselves to many uses.
You can prepare them in advance and keep them in the freezer.

Gnocchetti sardi and meatballs with tomato:


400g ground beef
400g minced pork
1 onion
75g breadcrumbs
70g milk
1 egg
1 tbsp mustard
salt pepper

Finely chop the onion and cook it in a little oil.

Mix the meats, the warm onion, the breadcrumbs, the milk, the egg, the mustard and season.
Make small dumplings. I make about 40 with these proportions. You only need 20 for this recipe. Store the others in the fridge or in the freezer for later.

Gnocchetti sardi and meatballs with tomato:

20 meatballs
350g sardini gnocchetti
1 shallot
1 clove of garlic
100ml white wine
1 can of tomatoes (cherries)
400 ml stock beef
olive oil
salt pepper
grated parsesan

Brown the meatballs in a little oil over medium heat. Stir them regularly so that they color everywhere.
When they are nicely browned, remove them from the pan.

Brown the finely chopped shallot in the juice. Add a little oil if necessary.
Add the gnocchetti and cook for about 3 minutes, stirring regularly.
Add grated garlic. To mix together.
Add the white wine, and let it evaporate.

Add tomatoes and hot broth. To mix together.
Cook over medium heat for about 7/8 minutes.
Add the meatballs and continue cooking for about 6 minutes. The pasta should be al dente. If necessary, add a little broth or water during cooking.

Serve immediately with grated parmesan.

Gnocchetti sardi and tomato meatballs

To finish: instead of meatballs, you can also use sausages or merguez. It is also very good.

Ask your butcher to chop the meats for you.

And for the tomatoes, in the absence of these delicious cherry tomatoes, you can take whole canned tomatoes. They will need to be roughly chopped. You must of course use the tomatoes and also the juice.

I sometimes find these tomatoes in the Italian sales of some discount stores. If you know where to find them on a more regular basis, feel free to share your info.

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