Ingredients

• 500 g Sardinian gnocchetti
• 300 g liquid cream
• 200 g sausage
• 150 g eggplant
• garlic
• saffron
• aromatic mince (parsley, sage, marjoram)
• olive oil
• salt
• pepper

Put on the fire a large pot full of water that you will boil and serve to boil the pasta. Meanwhile, peel the eggplant, reduce it in cubes and sauté over high heat with a drizzle of oil and a clove of garlic. Add the peeled, crumbled sausage, fry then add the cream, salt, pepper, a sachet of saffron, plenty of aromatic mixture and the dough that you have boiled and drained al dente in the meantime. Turn it quickly to make it flavor, then transfer it to the serving dish and serve it immediately hot.

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