Gnocchi Allo Safferano

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

180 minutes Prep: 30 minutes Cook: 90 minutes

925 calories per serving view nutrition facts

4-6 suggest servings

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Ingredients

1	pound	flour, all-purpose	semolina
1/4	cup	vegetable oil	olive, extra virgin
1	each	onion	chopped
1/4	cup	parsley leaves	fresh, chopped
1/2	teaspoon	saffron
3	ounces	pork fat	chopped
7	ounces	pork	ground
7	ounces	lamb	lean, ground
1 1/2	pound	tomatoes	chopped fine in food processor
2	each	bay leaves
6	each	sage	leaves, fresh OR 1/2 ts dried
1	x	salt	to taste
1	x	black pepper	to taste
3/4	cups	pecorino romano cheese	pecorino cheese, aged, optional

Directions

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 sauté 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.

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Nutrition Facts

Serving Size 448g

Amount per Serving

Calories 925 41% of calories from fat

	% Daily Value*
Total Fat 42.0g	65%
Saturated Fat 13.0g	63%
Trans Fat 0.0g
Cholesterol 94mg	31%
Sodium 83mg	3%
Total Carbohydrate 96.0g	32%
Dietary Fiber 6.0g	23%
Sugars 6.0g
Protein 38.0g	76%