Malloreddus de Kita Santa—Tiny Sardinian Gnocchi for Good Friday

• Makes 4 servings
• Adapted from Efisio’s Book Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia (Rizzoli International Publications, 2007)
• Ingredients:
  • ¼ cup (60 ml) extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • ½ cup (5 g) basil leaves
  • 1 tablespoon fresh rosemary leaves
  • ½ cup (5 g) flat-leaf parsley leaves
  • 1/3 cup (35 g) walnuts, chopped
  • 2 tablespoons (30 g) unsalted butter, at room temperature
  • 1 pound (500 g) malloreddus or other pasta, such as penne or fusilli
  • 2 tablespoons fine dry bread crumbs
  • 1 ounce (30 g) pecorino or Parmigiano-Reggiano, finely grated (½ cup
• Directions:
  1. Place 2 tablespoons of the olive oil and the garlic in a nonstick skillet over medium heat and cook, stirring frequently, until the garlic is softened and beginning to turn golden, about 8 minutes. Transfer the olive oil and garlic to a bowl large enough to accommodate all the pasta.
  2. Mince the basil, the rosemary, and the parsley and add them, along with the walnuts and the remaining 2 tablespoons olive oil, to the garlic and olive oil in the bowl, stirring until combined. Add the butter and reserve.
  3. Bring a large pot of salted water to a boil, add the pasta, and cook until it is al dente, 7 to 9 minutes. Drain the pasta, add it to the herb and oil mixture in the bowl, and toss very well, until everything is thoroughly combined and the butter is melted. Add the bread crumbs and toss, then add the cheese and toss well. Season to taste and serve immediately.

Note: The addition of a bit of butter here smooths out the sauce, adding a hint of luxury.