Sardinian Gnocchetti With Tomato Sauce

Preparation:

Preparation: Chop the onion and let it brown in the oil with a trite of lard, garlic, parsley. Add the tomato pulp and let it thicken. Just before removing it from the heat, add a generous handful of chopped basil. Boil a large pot of salted water and throw yourself into cooking the malloreddus which should boil for about half an hour. Drain them and dress them with meat sauce or tomato sauce. Sprinkle with grated pecorino. Then cover the tureen with a plate and a woolen cloth for half an hour so that all the flavors mix well. In Sardinia this delay is a must and is said to stuffai.