Sardinian Gnocchi (Sardinia)

Pasta

Ingredients

All purpose flour - 6 cups

Salt - 1 tsp

Saffron, dissolve in a little water - pinch

Tomato Sauce - 2 1/2 cups

Grated pecorino or parmesan

Sift the flour into a large bowl; add the salt and the saffron with its water. Gradually add enough water to make a smooth pliable dough, kneading vigourously until the color of the saffron is well disbursed and no longer leaves streaks of yellow in the dough.

Break off pieces of the dough and roll them into small sausages about 1/2 inch in diameter. Cut these again into short lengths and press them lightly against a fine sieve to make a criss cross pattern. Spreasd them out onto a large tray sprinkled with flour and leave them in a dry warm place for 2 days.

Bring a large pan of salted water to a boil and add these gnocchi a few at a time. Almost as soon as they rise to the top of the pan they are ready. Drain them thoroughly and transfer them to  deep heated serving dish. Dress generously with tomato sauce and grated pecorino cheesem and serve immediately.

Serves 6