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Gnocchi Sardi with sauteed pork and Pecorino di Fossa cheese

Ingredients for 4 people
  • 320 g PGI Gragnano Gnocchi Sardi
  • 300 g Sauteed pork
  • 300 g Pecorino di Fossa cheese
  • 800 g Peeled tomatoes
  • 1 Onion
  • 2 leaf Bay
  • to taste EVO oil
  • to taste Salt and pepper


  1. Blanch the sauteed pork and cut it into cubes. In a pan, sauté the onion with the oil, add the sauté and finally pour the peeled tomatoes. Let it cook like a ragù, over low heat.

  2. Cook the PGI Gragnano Gnocchi Sardi into abundant salted water, drain it al dente and add it to the sauté. Season with salt and pepper, mix and serve with a sprinkling of Pecorino di Fossa cheese.


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