Recipe - Gnocchi Allo Safferano

1 pound Semolina flour
One fourth cup Olive oil, extra virgin
1 Onion, chopped
One fourth cup Parsley, chopped
One half teaspoon Saffron
3 ounce Pork fat, chopped
7 ounce Ground pork
7 ounce Lamb, lean, ground
1 One half pound Tomatoes, chopped fine in
food processor
2 Bay leaves
6 Sage leaves, fresh or
One half tsp dried
Salt and pepper
Three fourths cup 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
the olive oil. Dissolve saffron in a bit of warm water and add to well.
liquid with flour, adding enough water to form a firm, not sticky, dough.
You'll have to add the water One fourth cup at a time, until the dough is the ri
consistency. Cut dough into pieces and roll into long cylinders, about 1
inch diameter. Cut into 1inch chunks and press your finger into each
gnocchi to make a deep dent. Set gnocchi aside on a floured surface to dr
while you make the sauce. Heat pork fat in saute pan and cook the onion a
parsley until tender. Stir in the ground meat and cook until no longer pi
Add the chopped tomatoes, bay leaves, salt and pepper. Cook, uncovered, f
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 46. B
Peter Duri of the Italian Pavilion Calgary Sun, Monday, October 8, 1990