Creamy Saffron Gnocchi
Potato gnocchi tossed in a creamy garlic saffron sauce, served over ricotta and finished with grated ricotta salata and fresh parsley.
Servings: 4
Ingredients
- 1 lb fresh potato gnocchi
- 2.5 cups heavy cream
- 2 teaspoon saffron threads
- 4 tbs unsalted butter
- 3-4 garlic cloves minced
- 2 tbs olive oil
- Pinch salt
- ½ cup whole milk ricotta
- ricotta salata grated
- ¼ cup fresh parsley finely chopped, for garnish
Instructions
- Add the saffron threads and a tiny pinch of salt to a mortar and pestle. Grind until the saffron becomes a fine powder. Transfer it to a small bowl, add 2 tablespoons of hot water, and let it infuse while you prepare the sauce.
- Add the butter and olive oil to a large skillet over medium-low heat. Once the butter has melted, add the minced garlic and cook for a couple of minutes, stirring frequently. Be careful not to let the garlic brown.
- Pour the heavy cream into the skillet, followed by the saffron-infused water. Stir to combine and let the sauce come to a gentle simmer.
- Bring a pot of salted water to a boil and cook the gnocchi according to the package directions. Before draining, reserve some of the cooking water. Once the gnocchi are ready, add them directly to the skillet with the saffron cream sauce.
- Add a splash of reserved pasta water and gently toss the gnocchi until coated. Taste and season with additional salt if needed. Stir in the chopped parsley.
- Spread a layer of whole milk ricotta onto each serving plate. Spoon the saffron gnocchi and sauce over the ricotta, then finish with freshly grated ricotta salata and a little more parsley.