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Gnocchi Allo Safferano

Cuisine: Italian
Type: Pasta, Vegetables
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozSemolina flour
1/4 cup 59mlOlive oil - extra virgin
1   Onion - chopped
1/4 cup 36g / 1.3ozParsley - chopped
1/2 teaspoon 2.5mlSaffron
3 oz 85gPork fat - chopped
7 oz 198gGround pork
7 oz 198gLamb - lean, ground
1 1/2 lbs 681g / 24ozTomatoes - chopped fine in
2   Bay leaves
6   Sage leaves - fresh or
1 teaspoon 5mlDried
  Salt and pepper
3/4 cup 109g / 3.8ozAged pecorino cheese - optional

Recipe Instructions

To make gnocchi, pour flour onto work surface and make a well in the center. 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.

Peter Duri of the Italian Pavilion


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