Free Recipe Gnocchi Allo Safferano

Recipe Type: Free Italian Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Gnocchi Allo Safferano Recipe

1 lb Semolina flour 1
1/2 lb Tomatoes, chopped fine in
1/4 c Olive oil, extra virgin
-food processor
1 Onion, chopped
2 Bay leaves
1/4 c Parsley, chopped
6 Sage leaves, fresh or
1/2 ts Saffron
-1/2 tsp dried
3 oz Pork fat, chopped
Salt and pepper
7 oz Ground pork
3/4 c Aged pecorino cheese
7 oz Lamb, lean, ground

Gnocchi Allo Safferano Preparation

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

How Do You Cook Gnocchi Allo Safferano?

If you know another way to cook Gnocchi Allo Safferano please make a comment in the form below to help other free recipe users make the best of this free recipie.