Sardinia is a stunning island located within Italy, known for its beautiful coastline and pristine beaches. However, one of the best things about this island is the delicious food that it produces. From seafood to unique pasta dishes, Sardinian cuisine is full of flavor and character. One dish that stands out amongst the rest is Sardinian gnocchetti with pesto and .

Gnocchetti is a type of pasta that is similar in shape to gnocchi, but smaller and made primarily with semolina flour. The dough is rolled into small cylinders and then cut into short pieces. The result is small, pillowy pieces of pasta that are perfect for soaking up flavorful sauces.

To make the pesto for this dish, a traditional Sardinian recipe is used. The main difference between traditional Sardinian pesto and other types of pesto is the use of pecorino cheese instead of parmesan. Pecorino is a hard, aged cheese made from sheep’s milk, and it adds a unique and tangy flavor to the pesto.

To make the Sardinian pesto:

– 1 cup fresh basil leaves
– 1/2 cup pecorino cheese, grated
– 1/4 cup pine nuts
– 2 garlic cloves
– 1/4 cup olive oil
– Salt and pepper to taste

In a food processor, combine the basil, cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped. Slowly drizzle in the olive oil while pulsing, until the pesto is smooth and creamy. Season with salt and pepper to taste.

To make the Sardinian gnocchetti with pesto and prawns:

– 1 pound Sardinian gnocchetti pasta
– 1/2 cup Sardinian pesto
– 1 pound prawns, peeled and deveined
– 2 garlic cloves, minced
– 1/4 cup white wine
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley for garnish

Bring a large pot of salted water to a boil. Add the gnocchetti and cook until it is tender but still firm to the bite, about 8-10 minutes.

While the pasta is cooking, heat a large skillet over medium-high heat. Add the prawns and garlic, and cook until the prawns are pink and slightly curled, about 2-3 minutes per side. Remove the prawns from the skillet and set them aside.

In the same skillet, add the white wine and simmer until it has reduced by half. Add the pesto and heavy cream, and stir until the sauce is heated through and slightly thickened.

Drain the gnocchetti and add it to the skillet with the sauce. Toss to coat the pasta evenly with the pesto sauce. Add the prawns back to the skillet and toss gently to combine.

Serve the Sardinian gnocchetti with pesto and prawns immediately, garnished with fresh parsley.

This dish is perfect for a special occasion or a romantic dinner, but it is also easy enough to make for a weeknight meal. The combination of the tangy pesto, tender prawns, and pillowy gnocchetti is a match made in heaven. If you’ve never tried Sardinian food before, this dish is a great place to start.

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