Gnocchi with saffron and spinach
Difficulty
Medium 👍Ingredients
| 350 g | spinach |
| 500 g | floury potatoes |
| 2 | egg yolks |
| 300 g | flour |
| 50 g | Parmesan cheese |
| ¼ tsp | saffron |
| 400 g | heavy cream |
| salt | |
| flour for dusting | |
| oil for frying |
Utensils
- pot
- cutting board
- knife
- sieve
- fine grater
- potato ricer
- large bowl
- mortar and pestle
- small bowl
- frying pan
- cooking spoon
Nutrition per serving
747
20 g
39 g
77 g
Step 1/4
- 350 g spinach
- 500 g floury potatoes
- pot
- cutting board
- knife
Wash the spinach and remove the stems. Wash the potatoes thoroughly and boil until soft.
Step 2/4
- 3 egg yolks
- 300 g flour
- 50 g Parmesan cheese
- salt
- sieve
- fine grater
- potato ricer
- large bowl
Drain the water, let the potatoes cool briefly and then peel while still hot. Press the peeled potatoes through a potato ricer twice, then mix with egg yolks, flour, salt, and grated Parmesan cheese until smooth.
Step 3/4
- ¼ tsp saffron
- flour for dusting
- mortar and pestle
- small bowl
Cut off a piece of the gnocchi dough and form an approx. 1-cm/0.5-in. thick log on a floured surface. Cut into small squares of approx. 1-cm/0.5-in. length. For classic-looking gnocchi, press each piece lightly with a fork. To give the sauce its vibrant color, crush the saffron and dissolve it in a small amount of warm water.
Step 4/4
- 400 g heavy cream
- oil for frying
- frying pan
- cooking spoon
Heat oil in a frying pan and fry the gnocchi until golden, then deglaze with the heavy cream. Add the spinach and bring to a boil. To retain its intense flavor, only add in the saffron liquid at the very end of the cooking time. Enjoy!
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