Gnochetti with Pork Sugo nello stile di Massimo

If I had to pick a last meal, it would be Massimo Conti's (La Ciccia) Gnochetti with Pork Sugo.

Here's my attempt to re-create it (with Massimo's instruction below).

Pork Sausage

1 pound of pork shoulder, coarsely ground in meat grinder

1 teaspoon fennel seeds, roasted and ground coarsely

1 tablespoon rosemary
1 tablespoon thyme

2 garlic cloves

2 tablespoons red wine

1.5 teaspoons salt 

1.5 teaspoons ground pepper

2 teaspoons paprika 

1/2 teaspoon cayenne pepper

Combine and let marinate for 8-24 hours.

Sugo and Gnochetti

Olive Oil
1/2 onion
Pork Sausage
Garlic
Saffron
Italian parsley
2 dried red peppers, seeds removed and chopped very finely (about 1 teaspoon of red pepper flakes)
Tomato Sauce

Chop onion coarsely. Heat Olive oil and brown pork sausage.  Add onion about 1/2 way through cooking pork.  When onions are translucent and pork is browned.  When almost done, add saffron, parsley, and red pepper flakes. Add tomato sauce and stew over very low heat for 1/2 hour to 1 hour.   Boil gnochetti (9-10 minutes) and add to sauce.  Cover generously with Pecorino or Parmesan cheese.


Chef Massimo from La Ciccia showing how to make the Gnochetti with Pork Sugo: