Gnocchi with saffron and spinach

Step 1/4

• 175 g spinach
• 250 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

• 1½ egg yolks
• 150 g flour
• 25 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

• ⅛ 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

• 200 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!

Enjoy your meal!