Ready in 40 minutes
300 grams fresh pork sausage (peeled)
2 tbs fennel seeds
1 chopped onion
1/3 glass white wine
1 pinch of saffron
200 grams tomato puree
3 tbs extra virgin olive oil
fresh fennel leaves roughly chopped
120 grams of grated pecorino cheese
350 grams sardinian gnocchi
Fry the onion into the olive oil until transulcent.
Add the sausage and the extra fennel seeds, cook until the jiuces have evaporated.
Add the white wine and let evaporate completely before adding the tomato puree (and half gtralss of water).
Simmer at medium heat for 10/12 minutes or until the sauce thickens a little. Add the saffron, the fennel leaves, season with salt. And retain from fire.
Cook the pasta as per directions. Drain well and add them to the sauce. Add the grated pecorino cheese, mix well and serve.