Gnocchi Allo Safferano
Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.
Yield
4 servingsPrep
30 minCook
90 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
all-purpose flour
semolina |
|
| ¼ | cup |
vegetable oil
olive, extra virgin |
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
saffron threads
|
*
|
| 3 | ounces |
pork fat
chopped |
|
| 7 | ounces |
pork
ground |
|
| 7 | ounces |
lamb
lean, ground |
|
| 1 ½ | 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 |
*
|
| ¾ | cups |
romano cheese
pecorino cheese, aged, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
all-purpose flour
semolina |
|
| 59 | ml |
vegetable oil
olive, extra virgin |
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
saffron threads
|
*
|
| 86.7 | ml/g |
pork fat
chopped |
|
| 202.3 | ml/g |
pork
ground |
|
| 202.3 | ml/g |
lamb
lean, ground |
|
| 680.4 | g |
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 |
*
|
| 177 | ml |
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 ¼ cup at a time, until the dough is the right consistency.)
Cut dough into pieces and roll into long cylinders, about ½ 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.
