SAFFRON GNOCCHI

METHOD

Wash the potatoes, leaving the skins on. Put them in a large pot filled with cold water, then bring them to cook over medium-high heat until the potatoes can easily be pierced with a fork. When ready, drain the potatoes. Peel them then pass them through a potato masher, letting them fall in the bowl of the stand mixer. Let them cool for 5 minutes.

In a small cup, put the hot water and saffron threads. Allow them to infuse for 10-15 minutes.

When the potatoes are slightly cool, add half of the flour and egg. Using the stand mixer hook, mix on setting 1 until the ingredients are combined.

Flour a work surface with half of the remaining flour, reserving the other half in a corner to use if needed. Put the potato dough on the work surface and roll into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Cut into small pieces. For regular gnocchi, you can cook right away, for festive gnocchi that look like the mimosa flower, a symbol of  La Festa della Donne or Women’s Day, roll each piece into a ball.

Bring a large pot of water to boil.

In the meantime, make the sauce. Melt the butter in a skillet and add the heavy cream. Add the infused saffron water (you can also filter the water if you don’t want some saffron threads to show), salt and black pepper. Cook over medium heat, stirring occasionally.

Salt the water with 1-2 tablespoons of rock salt and add the gnocchi. Cook until the gnocchi float to the top;1-2 minutes. Drain the gnocchi, reserving a cup of the cooking water, and add the gnocchi to the skillet. Add some cooking water if the sauce has thickened to much. Mix until covered and remove from heat. Serve warm with freshly grated Parmigiano Reggiano cheese. Buon appetito!