Gnocchi with saffron and spinach

Name: Gnocchi with saffron and spinach
Prep time: 4200 s
Total time: 4200 s
Yield: 4 Servings
Cuisine: italian
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

Based on 6 ratings

Bauchgold

www.bauchgold.de

“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 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

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

Metric

Imperial

How-To Videos

How to cook potatoes

How to grate cheese

How to knead dough (and why)

How to separate eggs

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 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

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!