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MALLOREDDUS WITH SUNDRIED TOMATO PESTO
MALLOREDDUS WITH SUNDRIED TOMATO PESTO

Ingredients:
  • 500 gm bag dry Sardinian Gnocchi (malloreddus)
  • 1/2 lb sundried tomatoes
  • 3 garlic cloves
  • 1 cup grated Fiore Sardo cheese
  • 1/4 cup pinenuts
  • 1/4 cup black oil-cured olives
  • about 1 cup extra-virgin olive oil
  • salt and black pepper

Toast the pinenuts lightly in a dry pan. Roughly chop the black olives. Cook the MALLOREDDUS according to instructions in the package.
To make the pesto in a food processor: first pulse the garlic cloves two or three times, add the SUNDRIED TOMATOES a handfull at a time, when finish adding all the tomatoes start pouring olive oil in a stream until the mix has the consistency of pesto - you may need more or less olive oil than the recommended 1 cup. Mix the pasta with the pesto, grated FIORE SARDO cheese, olives and garnish with the toasted PINENUTS. Season with salt and pepper.
Serves 6

Wine suggestion: Cannonau di Sardegna or Giro di Cagliari