Gnocchi with saffron and spinach

Gnocchi with saffron and spinach

Based on 6 ratings

“I like to make these gnocchi for my wife who absolutely adores them. To share your favorite recipe on Kitchen Stories, send it to community@kitchenstories.com”

Difficulty

Medium 👍
70
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g spinach
500 g floury potatoes
egg yolks
300 g flour
50 g Parmesan cheese
¼ tsp saffron
400 g heavy cream
salt
flour for dusting
oil for frying
Metric
Imperial

Utensils

  • pot
  • cutting board
  • knife
  • sieve
  • fine grater
  • potato ricer
  • large bowl
  • mortar and pestle
  • small bowl
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
747
Protein
20g
Fat
39g
Carb
77g

Step 1/4

Wash the spinach and remove the stems. Wash the potatoes thoroughly and boil until soft.
  • 350 spinach
  • 500 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 flour
  • 50 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

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.
  • 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

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!
  • 400 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!