Fast Recipes

Gnocchetti Sardi with tomato sugo, broccolini and pecorino

A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

By Lisa Featherby & Alice Storey
  • Serves 4
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Gnocchetti Sardi with tomato sugo, broccolini and pecorino


  • 300 gm dried gnocchetti sardi (see note)
  • 1 tbsp extra-virgin olive oil
  • 3 golden shallots, finely chopped
  • 4 garlic cloves, crushed
  • 2 small red chillies, finely chopped
  • 350 gm (about 2 bunches) broccolini
  • 400 gm tomato passata
  • To serve: coarsely torn basil and oregano
  • To serve: finely grated Pecorino Sardo


  • 1
    Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
  • 2
    Meanwhile, heat olive oil in a deep frying pan over medium heat, add shallots and garlic and stir occasionally until tender (5-7 minutes), then add chilli and broccolini and stir occasionally until starting to soften (3-5 minutes). Add tomato passata, toss to combine, then cover and cook until broccolini is tender (3-5 minutes). Stir in basil and oregano and season to taste.
  • 3
    Drain pasta, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with Pecorino Sardo.