This delicious potato gnocchi with saffron sauce is an easy to make Italian recipe from Umbria. Everything you need for the severe flavorful sauce is saffron (threads or powder), ricotta and milk. Potato gnocchi can be homemade or store -purchased. Perfect for weekdays and family meals.
Saffron in Italy.
Safran comes from Asia Minor from where it was introduced to Europe, especially Greece (where it was first cultivated) and Spain. From Spain Safran was brought to Italy in 13Th Century of a Dominican monk named Santucci, who served by the right to the Spanish Inquisition. He was the first to bring Crocus Sativus bulbs to this country with the intention of growing saffron.
Father Santucci was from the city of Navelli in Abruzzo, and that is where he planted the first saffron crop. Eventually, he created a company that produced a high quality saffron that became well known throughout Europe.
Known as Navelli Saffron or L’Aquila Saffron, today the saffron of Abruzzo is generally agreed to be one of the very best in the world. However, Abruzzo is not the only Italian region where they breed saffron. Sardinia, Tuscany, Marche and Umbria as well as recently Sicily and Puglia also cultivate this spice.
This gnocchi with saffron sauce recipe comes from Umbria, specifically from Perugia Province, where most of the region’s saffron is grown.
Ingredients for gnocchi with saffron sauce.
Gnocchi: I used store -bought fresh potato gnocchi to make this dish this time, but I also often like to make my own gnocchi. If you can’t find ready -made gnocchi why not try your hand on making your own. I have a recipe for homemade potato gnocchi you can follow.
To the creamy saffron sauce.
Safran: You can use saffron threads or powder for your saffron cream sauce. I used powder that I dissolved in lukewarm milk before adding it to the sauce. If you prefer to use saffron threads, you will need to crush them using a pestle and mortar or your hands before adding them to the milk. It is also better if you do this 3 or 4 hours before making this recipe. Saffron powder doesn’t need so long.
Milk: This recipe requires a cup of whole milk where the saffron dissolves. I prefer to use an organic milk for taste and health properties. But normal milk is also fine.
Ricotta: The basis of the creamy saffron sauce is fresh ricotta. Ricotta adds creaminess and texture to the sauce. There is no need to use any thickener, but make sure you use a cow milk ricotta of good quality and drain it well before making the sauce.
Parmigiano Reggiano: Parmigiano is used when serving your gnocchi in creamy saffron sauce and in the sauce itself. However, the Italian Parmigiano is not vegetarian. So to keep this recipe vegetarian use a hard cheese that is not made with Animal Rennet.
Olive oil: The creamy saffron sauce in this recipe also has olive oil in it. It is best to use an extra virgin olive oil of good quality. This not only has a better fertile taste than other olive oils, but it is also healthier.
Basil: Fresh basil leaves add a fresh herby flavor to this dish. You can sub with fresh parsley if basil is not available.
Step by step instructions
Recipe Prep: If you use saffron threads, crush them and then leave to suck for approx. 3 hours in lukewarm milk. Saffron powder can be added to the milk and left to dissolve for only 10-15 minutes or so.
Step 1: Empty Ricotta well and place it in a large bowl. Cream it using a fork and then add saffron milk and olive oil. Mix well and then add some cracked Parmigiano (or vegetarian parmesan cheese). Mix again until you have a smooth sauce. Season with a pinch of salt and black pepper.
Pour ricotta saffron sauce into a pot that is also large enough to hold gnocchi. Sound it for approx. 10 minutes on a low heat.
Put a large saucepan with cold water to boil to Gnocchi. Add salt and then cook gnocchi in the boiling salted water over a medium-high heat until they rise to the surface. This only takes 1-2 minutes of fresh gnocchi.
Sil Gnocchi with a split spoon and add them to ricotta and saffron sauce. If you need more fluid, add some of gnocchi cooker water or hot milk.
Mix the potato gnocchi with the creamy saffron sauce. Then add a little more grated cheese and cracked basil leaves. Mix again and serve immediately with more fresh basil.
What to do with leftovers.
If you have leftovers of potato-gnocchi with saffron sauce, you can store it in an airtight container in the refrigerator for 2-3 days. Rebuilding in the microwave with a little milk or fry with a buttons of butter.
Faqs
This gnocchi with saffron sauce is easily made vegetarian if you replace the Parmigiano reggiano with a vegetarian cheese. The Italian Parmigiano is made with the animal. Ricotta is usually vegetarian but check the label to be safe.
Yes, frozen gnocchi are fine, but cooking times can be longer as you usually need to cook them from frozen.
Let me know what you think.
This gnocchi recipe really makes a perfect noon dinner. It’s easy to make and the creamy sauce goes so well with potato gnocchi. Although I have seen similar recipes using heavy cream, I think ricotta and milk are a lighter and healthier alternative.
If you make this Italian potato gnocchi with creamy saffron sauce, I would love to hear how it turns out. Write a comment here on the blog, e -mail me or leave a comment to the Pasta Project Facebook page.
Buon Appetito!
Other recipes with saffron.
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Creamy potato gnocchi with saffron sauce.
This delicious potato gnocchi with creamy saffron sauce is an easy to make Italian recipe from Umbria. Everything you need for the severe flavorful sauce is saffron (threads or powder), ricotta and milk. Potato gnocchi can be homemade or store -purchased. Perfect for weekdays and family meals.
Equipment
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1 large bowl To mix sauce ingredients
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1 glass To milk and saffron
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1 large pot to make gnocchi
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1 slotted spoon
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1 deep frying pan or frying pan to mix gnocchi with sauce.
Ingredients
- 1.1 LBS Potato Gnocchi shop bought or homemade
For saffron sauce.
- 9 ounces Fresh ricotta Well drained
- ½ teaspoon saffron threads or powder
- 2.5 ounces Parmigiano Reggiano torn (or vegetarian parmesan)
- 3 tablespoons Extra virgin olive oil.
- salt to taste and make gnocchi
- Fresh painted black pepper. to taste
- 8 Leaves Fresh basil
Instructions
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If you use saffron threads, crush them and then leave to suck for approx. 3 hours in lukewarm milk. Saffron powder can be added to the milk and left to dissolve for only 10-15 minutes or so.
-
Empty Ricotta well and place it in a large bowl. Cream it using a fork and then add saffron milk and olive oil. Mix well and then add some cracked Parmigiano (or vegetarian parmesan cheese). Mix again until you have a smooth sauce. Season with a pinch of salt and black pepper.
-
Pour ricotta saffron sauce into a pot that is also large enough to hold gnocchi. Sound it for approx. 10 minutes on a very low heat.
-
Put a large saucepan with cold water to boil to Gnocchi. Add salt and then cook gnocchi in the boiling salted water over a medium-high heat until they rise to the surface. This only takes 1-2 minutes of fresh gnocchi.
-
Sil Gnocchi with a split spoon and add them to ricotta and saffron sauce. If you need more fluid, add some of gnocchi cooker water or hot milk.
-
Mix the potato gnocchi with the creamy saffron sauce. Then add a little more grated cheese and cracked basil leaves. Mix again and serve immediately with more fresh basil.
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Notes
To make this recipe vegetarian use a vegetarian parmesan.
Nutrition
Calories: 476KcalCarbohydrates: 47gProtein: 18gFat: 24gSaturated fat: 10gPoetOgeraturated fat: 1gEnhOsaturated Fat: 11gCholesterol: 45mgSodium: 761mgPotassium: 87mgFiber: 3gSugar: 0.3gVitamin A: 475IuVitamin C: 0.2mgCalcium: 369mgIron: 5mg
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