Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, gnocchi fatto in casa allo zafferano e speck. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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

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To get started with this recipe, we have to first prepare a few components. You can have gnocchi fatto in casa allo zafferano e speck using 13 ingredients and 5 steps. Here is how you cook it.

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

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

Aggiungere poi il philadelphia e la panna e mescolare bene. Cuocere fino a che non si sarà formata una cremina abbastanza densa. Scolare gli gnocchi non appena vengono a galla e versarli sul condimento, mescolare. Gli gnocchi speck e noci si conservano in frigorifero per un paio di giorni.

Steps 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

Scolare gli gnocchi non appena vengono a galla e versarli sul condimento, mescolare. Gli gnocchi speck e noci si conservano in frigorifero per un paio di giorni. Gli gnocchi di patate si possono conservare ancora crudi lasciandoli sul canovaccio per un paio d'ore al massimo, in questo caso la cottura sarà leggermente più lunga perché si saranno essiccati all'aria. Potete anche congelare gli gnocchi in questo modo. Gnocchi gorgonzola e speck, un primo piatto facile e gustoso, perfetto per i pranzi veloci.

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