Gnocchi night just got better
There’s nothing quite like a plate of homemade gnocchi – soft, golden bites that are full of comfort and flavour. This saffron potato gnocchi recipe is a simple way to turn everyday ingredients into something truly special, whether you’re cooking for yourself or sharing with friends.
Chef Matt Conquest recommends this dish as a go-to for cooler evenings or when you feel like something warm and hearty.
“The saffron brings a gentle lift to the gnocchi without overpowering it,” says Matt. “It’s a great base for just about any sauce – from burnt butter and basil to a creamy blue cheese or a rich tomato.”
With a bit of patience and a light touch, you’ll have a dish that’s as enjoyable to make as it is to eat – no fancy tools required.
Saffron potato gnocchi
Serves 4
INGREDIENTS
750g starchy potato, sebago, russet or Idaho
150g plain flour
1 egg, whole
150g parmesan, finely grated
1 tsp sea salt
½ tsp saffron
METHOD
- Bake potatoes in their skins for 45 minutes at 160°C or steam them until cooked.
- Lightly toast the saffron in a pan. Put the saffron in a bowl and crush it with a spoon, then add 1 teaspoon of water.
- Crack the egg into the bowl with the saffron and lightly beat. Allow to infuse.
- Peel the potatoes with a knife. Ideally, use a Mouli or potato ricer
to mash the potatoes to avoid overworking them. Once mashed add parmesan, flour and salt. Then add the egg and saffron mixture. - Mix enough to combine but don’t overwork the dough, it will make it tough.
- Put a pot of salted water on the boil.
- On a floured surface, split dough in half and roll out gnocchi into little logs about 1.5 cm high. Then, with a knife or a dough cutter, cut the gnocchi into 2 cm pieces.
- Cook in lightly boiling water. Allow them to float to the surface for 30 seconds then scoop the gnocchi out and drain.
To serve, Chef Matt suggests pan cooking the gnocchi until golden and then toss through the sauce.
From here you can do several things with the gnocchi both serving and sauce options such as using burnt butter, which is very light and nutty, and adding flavours like oven roasted tomatoes, basil and spinach topped with goat’s curd. Another option is a gorgonzola cream sauce or rustic tomato sauce.
This gnocchi dish is great with all sauce options.
