Gnocchi allo safferano

Yield: 4 Servings

Ingredients:

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

Instructions:

-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