Gnocchi Allo Safferano

* Exported from MasterCook *

GNOCCHI ALLO SAFFERANO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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