Homemade Saffron Gnocchi
So what does International Women’s Day and homemade saffron gnocchi have in common? Well, if you have ever visited Italy on this day, this dish may remind you of the mimosa spring that is given to women to celebrate March 8th,, La Festa delle Donne. All throughout Italy, you’ll find this lovely yellow blossom handed to women as a symbol of love, appreciation and when given woman to woman, as a sign of solidarity.
This lovely Italian tradition inspired me to create a dish that resembles the mimosa. Cooking a homemade meal is my favorite way to show a gesture of my love, so dear readers, this mimosa dish is for you.
This is my gesture of solidarity and admiration towards women. We are stronger today than ever before, we love to share and give, we love to create, we love to cultivate and we especially love to grow. We’re like these fluffy gnocchi: simple in nature, good and each piece, is one of a kind.
Homemade saffron gnocchi is a simple and genuine dish to make for your special group of friends. 100% handmade. In every bite your friends get a taste of your love. Here’s to equality for women, not just once a year, but every day.
- For the gnocchi:
- 2.2 lbs (1 kg) potatoes suitable for gnocchi
- 1½ to 2½ cups (150-300g) all-purpose flour
- 1 egg
- For the saffron sauce:
- 1 tablespoon (14g) butter
- 8oz (240ml) heavy cream
- 1 pinch of saffron threads
- 2 tablespoons of hot water
- Salt, to taste
- Freshly cracked black pepper
- Parmigiano Reggiano cheese
- Wash the potatoes with their skins on. Drop them into a large pot, fill with cold water, then bring them to boil over medium-high heat until the potatoes can easily be pierced with a fork. Drain. While hot, peel them then pass them through a potato masher, letting them fall onto a large floured workspace.
- In a small cup, add the hot water and saffron threads. Allow them to infuse for 10-15 minutes.
- Add half of the flour, a few pinches of salt and work the flour and potatoes together. Make a well and add the egg and continue kneading the mixture, adding little by little more flour until a soft dough forms. Roll the dough into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Slice into small pieces. For regular gnocchi, you can cook right away or roll off the tins of a fork to create marks or for festive gnocchi that look like the mimosa flower, a symbol of La Festa della Donne or Women’s Day, roll each piece into a ball.
- Bring a large pot of water to boil.
- In the meantime, make the sauce. Melt the butter in a skillet and add the heavy cream. Add the infused saffron water (you can also filter the water if you don’t want saffron threads to show), salt and black pepper. Cook over medium heat, stirring occasionally.
- Salt the water with 1-2 tablespoons of coarse salt and add the gnocchi. Cook until the gnocchi float to the top;1-2 minutes. Drain, reserving a cup of the cooking water, and add the gnocchi to the skillet. Add a spoonful or two of cooking water. Mix until the sauce is the right consistency and remove from heat. Serve warm with freshly grated Parmigiano Reggiano cheese. Buon appetito!
