Saffron Potatoes Gnocchi



400 gr potatoes
120 gr type 1 flour
2 vegetable saffron stock-cubes
1 leek
Extra virgin olive oil


Created By Chef Antonella Iannone



  1. Peel and wash the potatoes.
  2. Put the potatoes in a pot with a liter of water and the saffron stock-cubes.
  3. Cook for about 30 minutes, until the potatoes will be soft. Drain them while keeping the cooking water.
  4. Mash the potatoes with a potato masher.
  5. In a bowl, place the mashed potatoes, the salt and the flour.
  6. Knead the dough fast and little, just until you obtain a soft and compact ball.
  7. Cut a piece of the dough.
  8. Make some finger thick round sticks.
  9. Do not add flour. If you need flour, just dust your hands with some.
  10. Cut the sticks every cm, to obtain some small cylinders.
  11. Roll the gnocchi with your hands.
  12. Once the gnocchi are formed, let them rest outside for about 20 to 30 minutes.
  13. Cook the gnocchi in the cooking water of the potatoes.
  14. Do not stir.
  15. Gnocchi will be ready as soon as they rise to the surface.
  16. Heat two tablespoons of oil in a non-stick pan and sauté the gnocchi for two minutes.
  17. Finely slice the green part of the leek.
  18. Serve the saffron potatoes gnocchi with a sprinkle of sliced leek.