Easiest Way to Make Delicious Gnocchi fatto in casa allo zafferano e speck

Gnocchi fatto in casa allo zafferano e speck. Mettete a bollire abbondante acqua salata per i gnocchi. Gli gnocchetti zafferano e speck sono un primo piatto gustoso. Pronti in pochi minuti ci permettono di portare in tavola una portata invitante e colorata.

GNOCCHI ALLO ZAFFERANO CON SPECK CROCCANTE. Great recipe for Gnocchi fatto in casa allo zafferano e speck. Homemade gnocchi with saffron and speck. You can cook Gnocchi fatto in casa allo zafferano e speck using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Gnocchi fatto in casa allo zafferano e speck

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

It should be light and melt in the mouth. My husband doesn't like gnocchi typically, but I think I may have converted him, he loved it 😊. Mettere lo speck nella casseruola con un pochino di olio e farlo insaporire per un minuto. PREPARAZIONE GNOCCHI GORGONZOLA E SPECK Innanzitutto mettete a bollire l'acqua per la cottura degli gnocchi in una pentola capiente, nel frattempo preparate il condimento.

Gnocchi fatto in casa allo zafferano e speck step by step

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.

Fate rosolare lo speck in una padella con dell'olio di oliva. Quando sarà rosolato, abbassate la fiamma ed aggiungete il gorgonzola a dadini. Il tempo di cottura varierà, a seconda della loro grandezza. Sciogliere lo zafferano in un bicchierino di acqua (io uso l'acqua della pasta), unirlo allo speck e tenere la fiamma bassa. Mettete a bollire l'acqua per cuocere gli gnocchi.