*  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
   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,
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