Gnocchetti sardi/mallareddus

03317 SARDINIAN GNOCCHETTI AL RAGU ' INGREDIENTS for 4 people: 1 Kg of fresh tomatoes (or peeled), 600 g flour, 50 g of sausage of the Campidano, meat extract, 1 onion, 3 basil leaves, a clove of garlic, grated pecorino cheese, a pinch of Saffron, little white flour, olive oil, salt and pepper.

Knead the flour with a pinch of salt and warm water which will be dissolved saffron.

Work carefully up to obtain a dough well bound and rather hard: when it is ready take a piece of dough and roll it up under your hands doing a small stick having a circumference of half a centimetre.

flour and remove with the thumb of the tiny bits of length of a bean.

While off, press one time on a sieve from the bottom of twisted thread, making them roll 's? that are curled.

Continue in this manner until you have exhausted all the dough.

Let them dry a day or two.

Prepare the sauce by putting in a casserole the sausage chopped and two tablespoons of olive oil, add the chopped onion, crushed garlic (which will then removed) and Basil; Sauté the ingredients well, then add the tomatoes peeled and sliced, a style of meat extract diluted in warm water, salt and pepper; then cook them.

Put on the heat a pot containing salty water and when it will lift the boil, boil the dumplings, then scolari and toss with the sauce and grated pecorino cheese.

Seasoning prepares to fry of merging even minced meat.