Step-by-Step Guide to Prepare Speedy Gnocchi fatto in casa allo zafferano e speck

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gnocchi fatto in casa allo zafferano e speck. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gnocchi fatto in casa allo zafferano e speck is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Gnocchi fatto in casa allo zafferano e speck is something which I have loved my whole life.

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

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

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