Gnocchi allo zafferano *** Saffron gnocchi
Ingredients for gnocchi:
- 500 gr of starchy russet potatoes
- 1 cup of plain flour
Boil the potates still in their skin in a large pot of cold water and cook for 30-40 minutes or until necessary. Then drain the potatoes still hot and pass the potatoes through a potato ricer or grate them on the large box of a hole grater.
Make a mound of potatoes on the counter with a well in the middle and start adding flour. The quantity of flour depends and the type of gnocchi you want to obtain. Don’t put too much flour or they will be too heavy! I use the main quantity and the rest while shaping.
Cut the dough into 4-5 pieces, roll them out onto a surface dusted with flour and shape them into logs. Cut each log into 2-3 cm pieces.
Once you have rolled all your gnocchi, dust them with flour and set aside.
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook until they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water and put in the tomato sauce that ou have previously prepared.
Ingredients for the saffron and robiola sauce:
- 200 gr robiola cheese
- 1 shallot very finely diced
- 50 gr butter
- 1 saffron powder bag
- 200 ml milk
- 1 teaspoon salt
- fresh chive chopped
Melt butter in a saucepane and add shallot and saffron, then milk, salt and robiola cheese and allow it to reduce to a cream until the thinkness you like.
Stir fry the gnocchi with the sauce, the garnish with fresh chopped chive and fresh grated Parmesan if wished.