Gnocchi allo zafferano *** Saffron gnocchi

Ingredients for gnocchi:

potatoes  salt shaker  plain flour

  • 500 gr  of starchy russet potatoes
  • salt
  • 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.

boiling potatoes    schiacciapatate   impasto gnocchi
Let the potatoes cool for a few minutes and add a small pinch of salt.

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.

gnocchi preparazione  gnocchi 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.

gnocchi shaped  boiling gnocchi

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

robiola_03   scalogno  butter  zafferano  milk  salt shaker  erba cipollina 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.

rosolare burro e scalogno  zafferano e robiola sciolti

Stir fry the gnocchi with the sauce, the garnish with fresh chopped chive and fresh grated Parmesan if wished.

gnocchi zafferano in padella

Buon appetito!