1 lb Semolina flour
1/4 c Extra virgin olive oil
1 Onion; chopped
1/4 c Parsley; chopped
1/2 ts Saffron
3 oz Pork fat; chopped
7 oz Ground pork
7 oz Lean ground lamb
1 1/2 lb Tomatoes; chopped fine in
- food processor
2 Bay leaves
6 Fresh sage leaves -OR-
1/2 ts Dried sage
Salt and pepper
3/4 c Aged Pecorino cheese
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"
diameter. Cut into 1" 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.
