Potato gnocchi with vegetables and saffron
Published on 17 July 2016
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Gnocchi suit all sauces. Make the blog recipe or buy quality ones, varying seasonal vegetables to taste.
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Ingredients
INGREDIENTS FOR 2 PEOPLE
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Method
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I cut carrot and courgette strips, tomatoes and leek into cubes.
I heat oil in a large pan and add leek, carrots and courgettes.
I cook briefly, keeping crisp, then add tomatoes a couple of minutes.
Salt.
Pepper.
I boil salted water and add gnocchi.
Once floating they are ready; meanwhile, I dissolve saffron in cooking water in a small bowl.
I drain gnocchi into vegetables with saffron.
I gently mix, add Parmigiano and cooking water if needed.
I add oregano.
I serve with chilli oil.
I heat oil in a large pan and add leek, carrots and courgettes.
I cook briefly, keeping crisp, then add tomatoes a couple of minutes.
Salt.
Pepper.
I boil salted water and add gnocchi.
Once floating they are ready; meanwhile, I dissolve saffron in cooking water in a small bowl.
I drain gnocchi into vegetables with saffron.
I gently mix, add Parmigiano and cooking water if needed.
I add oregano.
I serve with chilli oil.Original source: https://incucinaconlilly.com/2016/07/17/gnocchi-di-patate-con-verdure-e-zafferano/
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