Sardinian Gnocchi with Tomato Sauce

This pasta is still made by hand in Sardinia, using durum wheat flour, saffron and water. It is also manufactured commercially now but purists say the quality is inferior. If you want to make it yourself, take 350 g (12 oz) durum wheat flour, a pinch of salt and a sachet of good Sardinian saffron diluted in a cup of warm water. Mix to a fairly stiff dough and then knead for at least half an hour. Take a little of the dough, roll it into a very thin baton and cut it into small pellets. Roll