Gnocchi with saffron and spinach

Based on 8 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
20 g
Fat
39 g
Carb
77 g
  • Step 1/4

    Wash the spinach and remove the stems. Wash the potatoes thoroughly and boil until soft.
    • 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

    • 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

    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 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!