Step-by-Step Guide to Make Super Quick Homemade Gnocchi fatto in casa allo zafferano e speck

Gnocchi fatto in casa allo zafferano e speck.

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, gnocchi fatto in casa allo zafferano e speck. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Gnocchi fatto in casa allo zafferano e speck is one of the most well liked of recent trending foods on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They're nice and they look fantastic. Gnocchi fatto in casa allo zafferano e speck is something which I've loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have gnocchi fatto in casa allo zafferano e speck using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gnocchi fatto in casa allo zafferano e speck:

1. {Prepare of For the gnocchi :.
2. {Make ready of About a kilo of red potatoes.
3. {Take of Salt to taste.
4. {Make ready 300 g of plain flour.
5. {Prepare 1 of egg - lightly beaten.
6. {Take of Semolina flour for dusting.
7. {Take of Sauce :.
8. {Prepare of Chopped shallot.
9. {Get 100 g of speck - sub with pancetta if you can't get it.
10. {Make ready of Few strands of saffron - here if comes in mono portion packets.
11. {Prepare Half of a courgette chopped.
12. {Get of Olive oil.
13. {Take of Parmesan to serve.

Instructions to make Gnocchi fatto in casa allo zafferano e speck:

1. If you half time, boil potatoes in their jackets, then peel and mash, I didn't, so peel, chop and boil until cooked. Mash and while still warm, dust a large surface with semolina flour and knead in the flour.
2. Make a well and add the egg and a pinch of salt. Knead until combined but try not to over work it. Use more semolina flour if needed to roll up, cut and shape into a sausage as shown in the picture.
3. Using a sharp knife, make your gnocchi no bigger than a centimeter (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 until soft. Add diced courgette.
4. After 2-3 mins, add the speck and saffron. Stir well. Add a ladle of water from the now boiling pot. Carefully drop the gnocchi in the boiling water. When they rise, minute or two, max, transfer to sauce using a slotted spoon.
5. Add another ladle of cooking water if needed. Mix well and serve with Parmesan.

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