Simple Way to Prepare Quick Gnocchi fatto in casa allo zafferano e speck

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gnocchi fatto in casa allo zafferano e speck. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Gnocchi fatto in casa allo zafferano e speck is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Gnocchi fatto in casa allo zafferano e speck is something which I’ve loved my whole life.

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