Title: Gnocchi Allo Safferano
Categories: Italian Pasta
Yield: 4 Servings
| 1 | lb | Semolina flour |
| 1/4 | c | Olive oil, extra virgin |
| 1 | | Onion, chopped |
| 1/4 | c | Parsley, chopped |
| 1/2 | ts | Saffron |
| 3 | oz | Pork fat, chopped |
| 7 | oz | Ground pork |
| 7 | oz | Lamb, lean, ground |
| 1 1/2 | lb | Tomatoes, chopped fine in food processor |
| 2 | | Bay leaves |
| 6 | | Sage leaves, fresh or 1/2 tsp dried |
| | | Salt and pepper |
| 3/4 | c | Aged pecorino cheese optional |
Fat grams per serving: Approx. Cook Time: 1:30 To make
gnocchi, pour flour onto work surface and make a well in the centre. Pour
in the olive oil. Dissolve saffron in a bit of warm water and add to well.
Mix liquid with flour, adding enough water to form a firm, not sticky,
dough. You'll have to add the water 1/4 cup at a time, until the dough is
the right consistency. Cut dough into pieces and roll into long cylinders,
about 1/2 inch diameter. Cut into 1-inch chunks and press your finger into
each gnocchi to make a deep dent. Set gnocchi aside on a floured surface to
dry while you make the sauce. Heat pork fat in saute pan and cook the onion
and parsley until tender. Stir in the ground meat and cook until no longer
pink. Add the chopped tomatoes, bay leaves, salt and pepper. Cook,
uncovered, for an hour or until the sauce is thickened. Cook gnocchi in
boiling salted water until cooked al dente. Drain and arrange in pasta
dishes. Pour sauce over top and garnish with a handful of grated cheese.
Serves 4-6. By Peter Duri of the Italian Pavilion Calgary Sun, Monday,
October 8, 1990