This hearty Italian dish features handmade semolina gnocchi, distinguished by the vibrant golden hue and delicate aroma of saffron. The pasta is paired with a robust ragù made from lean ground lamb and pork, slow-cooked with onions, fresh parsley, and fine-chopped tomatoes until thick and flavorful. The combination of the firm, chewy gnocchi and the savory, meaty sauce creates a deeply satisfying meal. Perfect for a cozy weeknight dinner or a special family gathering, this recipe brings authentic home-style comfort to your table. The saffron adds a unique, luxurious touch that elevates the simple ingredients into something memorable. Serve with a sprinkle of aged pecorino cheese for the best experience.
Gnocchi Allo Safferano
Description
This hearty Italian dish features handmade semolina gnocchi, distinguished by the vibrant golden hue and delicate aroma of saffron. The pasta is paired with a robust ragù made from lean ground lamb and pork, slow-cooked with onions, fresh parsley, and fine-chopped tomatoes until thick and flavorful. The combination of the firm, chewy gnocchi and the savory, meaty sauce creates a deeply satisfying meal. Perfect for a cozy weeknight dinner or a special family gathering, this recipe brings authentic home-style comfort to your table. The saffron adds a unique, luxurious touch that elevates the simple ingredients into something memorable. Serve with a sprinkle of aged pecorino cheese for the best experience.Ingredients
Directions
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Pour semolina flour onto a clean work surface and make a well in the center.
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Pour the olive oil into the well.
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Dissolve the saffron in a small amount of warm water and add to the well.
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Gradually mix the liquid into the flour, adding additional warm water one-quarter cup at a time, until a firm, non-sticky dough forms.
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Cut the dough into pieces and roll each piece into long cylinders, approximately 1/2 inch in diameter.
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Cut the cylinders into 1-inch chunks and press your finger into each piece to create a deep dent.
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Place the shaped gnocchi on a floured surface to dry slightly while preparing the sauce.
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Heat the chopped pork fat in a sauté pan over medium heat.
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Add the chopped onion and parsley to the pan and cook until the onion is tender.
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Stir in the ground pork and ground lamb, breaking up the meat with a spoon.
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Cook the meat until it is no longer pink, stirring occasionally.
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Add the finely chopped tomatoes, bay leaves, sage, salt, and pepper to the pan.
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Reduce heat to low and simmer the sauce uncovered for about one hour, or until it has thickened significantly.
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Bring a large pot of salted water to a boil.
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Cook the gnocchi in the boiling water until they float and are cooked al dente.
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Drain the gnocchi and arrange them in serving dishes.
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Spoon the meat sauce over the gnocchi and garnish with grated aged pecorino cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1695.9kcal
- % Daily Value *
- Total Fat 88.2g136%
- Saturated Fat 30.6g153%
- Cholesterol 369.8mg124%
- Sodium 291.8mg13%
- Total Carbohydrate 92.9g31%
- Dietary Fiber 5.1g21%
- Sugars 4.8g
- Protein 124.1g249%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If pecorino cheese is unavailable, Parmesan cheese is a suitable substitute.
The sauce can be made ahead of time and refrigerated for up to three days; it often tastes better after the flavors have melded overnight.
Ensure the gnocchi dough is not too wet; it should be firm enough to hold its shape but not dry or crumbly. Adjust water quantity as needed based on humidity and flour absorption.
For a lighter version, you may reduce the amount of pork fat, though it contributes significantly to the traditional flavor.
