Title: Gnocchi allo safferano
 Categories: Italian, Pasta
      Yield: 4 Servings
 
      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
           -optional
 
  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