Parisian Gnocchi with Sardinian Bolognese - Restaurant Association of Nova Scotia

Ingredients

• 1 cup (250 mL) water
• 1/2 cup (125 mL) butter
• Pinch salt
• 1 cup (250 mL) all-purpose flour
• 4 eggs
• 1 tablespoon (15 mL) fine herbs (parsley, ?tarragon, chervil and chives)
• 2 tablespoons (30 mL) grated parmesan cheese
• 1 pound (500 g) Italian sausage
• 1 onion, finely diced
• 1 carrot, finely diced
• 3 celery ribs, finely diced
• 1 tablespoon (15 mL) chopped garlic
• 1 cup (250 mL) red wine (Italian preferred)
• 2 tablespoons (30 mL) chopped fresh mint (or 2 teaspoons/10 mL dried)
• 2 tablespoons (30 mL) chopped fresh basil (or 2 teaspoons/10 mL dried)
• 6-8 threads of saffron
• 1 (14-ounce/398 mL) can diced tomato (or your preferred tomato sauce)
• Salt and pepper, to taste