Gnocchi Allo Safferano

Recipe Ingredients

1 lb	454g / 16oz	Semolina flour
1/4 cup	59ml	Olive oil - extra virgin
1		Onion - chopped
1/4 cup	36g / 1.3oz	Parsley - chopped
1/2 teaspoon	2.5ml	Saffron
3 oz	85g	Pork fat - chopped
7 oz	198g	Ground pork
7 oz	198g	Lamb - lean, ground
1 1/2 lbs	681g / 24oz	Tomatoes - chopped fine in
		Processor
2		Bay leaves
6		Sage leaves - fresh or
1 teaspoon	5ml	Dried
		Salt and pepper
3/4 cup	109g / 3.8oz	Aged 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.

Source:
Peter Duri of the Italian Pavilion

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