Name: Sardinian Gnocchi with Fava Beans and Mint
Total time: 1 h 15 min
Cuisine: ItalianEurope
Ingredients: 2 pounds fava beans , shelled (2 cups); 1 pound fresh or dried malloreddus; Salt and pepper; 3 tablespoons extra-virgin olive oil; ½ onion , chopped fine; 2 garlic cloves , minced; Pinch red pepper flakes; 1 ounce Pecorino Romano cheese , grated (½ cup), plus extra for serving; ½ cup chopped fresh mint

Why This Recipe Works

Often perfumed and painted with saffron—Sardinia's “red gold”—malloreddus (which means “fat little bulls” in the local dialect) are a most beloved pasta shape. They're often prepared for holidays, festivals, and weddings where, traditionally, a Sardinian bride prepares a batch of malloreddus on her wedding night to share with her new husband. Their ribbed shape comes from rolling them against the round reeds of a small basket used for making and carrying them. To make our own malloreddus, we infused our 100 percent semolina pasta dough with saffron and rolled individual pieces down the tines of a fork to create petite ridged dumplings in the characteristic shape. Malloreddus are served with a wide range of sauces and other complements, from hearty meat ragùs and sausages, to briny clams and other seafood, to simple tomato sauces and vegetables. To let the texture, flavor, and color of our malloreddus shine, we paired them with a classic spring combination of tender fava beans (prized in Sardinia for their meaty flavor and nutrition), tangy Pecorino (sheep's-milk cheese is a pride of Sardinia), and fresh mint (a favorite herb of the region).

Before You Begin

If you can't find fresh fava beans, you can substitute 2 cups of frozen, thawed fava beans. We prefer the flavor and texture of fresh pasta here, but dried can be used as well.

Instructions

Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add beans to boiling water and cook for 1 minute. Using slotted spoon, transfer beans to ice water and let sit until chilled, about 2 minutes; drain well. Using paring knife, make small cut along edge of each bean through waxy sheath, then gently squeeze sheath to release bean; discard sheath.

Return water to boil, add pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta in colander. Toss pasta with 1 tablespoon oil in colander and set aside.

Heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in beans and ½ cup reserved cooking water and cook until beans are tender and liquid has mostly evaporated, 3 to 4 minutes.

Stir in pasta, ½ cup reserved cooking water, and Pecorino and cook, stirring often, until cheese has melted and sauce has thickened slightly, 1 to 2 minutes. Adjust consistency with remaining ½ cup reserved cooking water as needed. Sprinkle with mint and serve, passing extra Pecorino separately.