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Saffron Gnocchi With Plum Tomato Sauce Recipe

Saffron Gnocchi With Plum Tomato Sauce
How to make Saffron Gnocchi With Plum Tomato Sauce

About Saffron Gnocchi With Plum Tomato Sauce Recipe: A super delicious and innovative recipe packed with the goodness of a host of veggies with flavourful spices tossed in.

  • Total Cook Time3 hrs 10 mins
  • Prep Time 25 mins
  • Cook Time2 hrs 45 mins
  • Recipe Servings2
  • Difficult

Ingredients of Saffron Gnocchi With Plum Tomato Sauce

  • 300 gms potato
  • 50 gms pasta flour
  • 5 gram sea salt
  • 10 gms egg yolk
  • 25 gms semolina (for dusting)
  • 1 gram saffron
  • 500 gms cherry tomato
  • 50 gms asparagus
  • 50 gms Bocconcinni
  • 30 gms parmesan cheese
  • 20 gms pine nut toasted
  • 15 gms butter
  • 15 ml olive oil
  • 2 gram basil

How to Make Saffron Gnocchi With Plum Tomato Sauce

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To start the dish, make the gnocchi. Use a steam oven or traditional steamer to cook the whole potatoes until tender. Depending on the size of the potato, this should take between 45-75 minutes.
While the potatoes are steaming, make the sauce. Wash and halve the cherry tomatoes and warm the olive oil in a heavy-based pan.
Add the tomatoes, season with salt and allow to stew gently, stirring occasionally until the tomatoes have broken down completely - this will take 45-60 minutes. Then blitz the sauce with a hand blender to emulsify. Season to taste and set aside.
When the potatoes are tender and while still warm, peel using a small sharp knife and pass the flesh through a potato ricer or mouli.
Sift together the flour and salt, then sprinkle half over the potato. Drizzle over the egg yolk, saffron and then scatter over the remaining flour.
Knead the dough properly.
Roll one of the dough portions out into a long sausage, measuring around 1.5 cm in thickness. Cut into 1 cm long pieces before rolling each piece into a ball.
Form grooves onto each gnocchi using a grooved gnocchi board or the back of a large fork.
Place the finished gnocchi onto a tray dusted with semolina to prevent sticking, and then repeat this process with the remaining dough portions.
To cook the gnocchi, bring a large pan of water to the boil and add a tablespoon of salt. Reduce to a simmer and add the gnocchi.
When the gnocchi floats to the surface, cook for 1 more minute before removing with a slotted spoon.
Transfer the gnocchi into a hot pan with a good dash of olive oil and cook to achieve an evenly golden-brown finish.
Gently reheat the sauce in a separate pan and stir in the gnocchi and basil leaves, asparagus, add to the gnocchi and season to taste.
Divide the gnocchi between bowls, then add the bocconcinni and toasted pine nuts. Serve immediately.
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