Creamy Saffron Gnocchi
This is a simple dish of saffron gnocchi and ricotta cheese that's perfect for a quick weeknight dinner, or even to impress your friends!
Servings: 3
Ingredients
- 1 lb fresh potato gnocchi
- 1 cup heavy cream
- 1 teaspoon saffron threads
- Pinch salt
- Pinch sugar
- fresh parsley finely chopped
- ½ cup whole milk ricotta
- ricotta salata grated
Instructions
- Add the saffron, sugar and salt to a mortar and pestle and grind until it becomes a powder. Then, add the powder to the heavy cream and stir. Let infuse for atleast 30 minutes.
- This now happens simultaneously. While you're getting water to boil for the gnocchi, add the saffron-infused cream to a skillet along with a pinch of salt. Let that warm up on low (if you have it too high you can burn the cream). Make sure to keep stirring it. When the water is boiling, add the gnocchi. Once they float, immediately take the gnocchi and add it directly to the cream.
- Now, just turn the heat up a bit, stirring the gnocchi into the cream, and allow it to thicken together. This should only take a couple of minutes, so make sure you watch it so that you don't evaporate all the cream away! Then, add the parsley.
- Now, add a layer of ricotta to a plate, forming it into a circle. Top with the saffron gnocchi and then add a grating of ricotta salata on top.