Creamy Potato Gnocchi with Saffron Sauce.
This delicious potato gnocchi with creamy saffron sauce is an easy to make Italian recipe from Umbria. All you need for the seriously flavorful sauce is saffron (threads or powder), ricotta and milk. The potato gnocchi can be homemade or store-bought. Perfect for weeknight dinners and family meals.
Servings: 4
Calories: 493kcal
Equipment
- 1 large bowl to mix sauce ingredients
- 1 glass for milk and saffron
- 1 large pot to cook gnocchi
- 1 slotted spoon
- 1 deep skillet or frying pan to mix gnocchi with sauce.
Ingredients
- 1.1 lbs potato gnocchi store bought or homemade
For the saffron sauce.
- 9 ounces fresh ricotta well drained
- ½ teaspoon saffron threads or powder
- 2.5 ounces Parmigiano Reggiano grated (or vegetarian parmesan) You may decide not to use all the cheese.
- 3 tablespoons extra virgin olive oil.
- salt to taste and cook gnocchi
- freshly ground black pepper. to taste
- 8 leaves fresh basil
- 4 ounces fresh milk
Instructions
- If using saffron threads, crush them and then leave to soak for about 3 hours in lukewarm milk. Saffron powder can be added to the milk and left to dissolve for just 10-15 minutes or so.
- Drain the ricotta well and put it into a large bowl. Cream it using a fork and then add the saffron milk and olive oil. Mix together well and then add 25g (one third) of the grated Parmigiano (or vegetarian parmesan cheese). Mix again until you have a smooth sauce. Season with a pinch of salt and black pepper.
- Pour the ricotta saffron sauce into a pan that’s big enough to hold the gnocchi too. Simmer it for about 10 minutes on a very low heat.
- Put a large pot of cold water on to boil for the gnocchi. Add salt and then cook the gnocchi in the boiling salted water over a medium-high heat until they rise to the surface. This only takes 1-2 minutes with fresh gnocchi.
- Strain the gnocchi with a slotted spoon and add them to the ricotta and saffron sauce. If you need more liquid add some of the gnocchi cooking water or warm milk.
- Mix the potato gnocchi with the creamy saffron sauce. Then add another third of the grated cheese (25g), and torn basil leaves. Mix again and serve immediately with more fresh basil. And extra grated Parmigiano if required.
Notes
If you have leftover potato gnocchi with saffron sauce you can keep it in an airtight container in the fridge for 2-3 days. Reheat in the microwave with a little milk or fry with a knob of butter.
To make this recipe vegetarian use a vegetarian parmesan.
Nutrition
Calories: 493kcal | Carbohydrates: 48g | Protein: 19g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 48mg | Sodium: 771mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 0.2mg | Calcium: 404mg | Iron: 5mg