Home made gnocchi with saffron and speck
- Angie
- Oct 19, 2021
- 2 min read
Gnocchi fatto in casa allo zafferano e speck
Homemade gnocchi with saffron and speck. Shop bought gnocchi is heavy and chewy, it shouldn't be! It should be light and melt in the mouth. Make extra and freeze if you want. If you can't get speck, you could use pancetta, but cook it first and drain the fat if you do. Ingredients 4 people:
For the gnocchi :
About a kilo of red potatoes
Pinch of salt
300 g plain flour
1 egg - lightly beaten
Semolina flour for dusting
Sauce :
Chopped shallot
100 g chopped speck - sub with pancetta if you can't get it
Few strands of saffron - here it comes in mono portion packets
Half a courgette chopped
Olive oil
Parmesan to serve
Method:
Peel, chop and boil potatoes until cooked.
Drain and mash and while still warm.
Dust a large surface with semolina flour and knead in the plain flour.
Make a well in the middle of the dough. Add the egg and a pinch of salt.
Knead until combined but try not to over work it. Use more semolina flour on your work surface if needed.
Divide the dough into 4 equal parts. Shape each one into a long sausage about 15 cm long and as thick as your thumb.
Now using a sharp knife, cut the dough to make your gnocchi, no bigger than a centimetre (they swell during cooking). Set a side covering with a clean tea towel.
Bring a pot of lightly (gnocchi already salted) salted water to the boil.
Cooked shallot gently in olive oil in a large pan until soft. Add diced courgette.
After 2-3 mins, add the speck and saffron. Stir well. Add a ladle of water from the now boiling pot. Speck only needs cooking for about 1-2 minutes and I like a little crunch to the courgettes.
Carefully drop the gnocchi in the boiling water, you may need to do this in 2-3 batches
When they rise, minute or two, max, transfer to sauce using a slotted spoon.
Add another ladle of cooking water if needed to loosen them. Mix well and serve with grated Parmesan on top.
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