Potato gnocchi withs s saffron
- 800 g potato dumplings
- 2 courgettes or 1 trumpet courgette
- 200 g green peas
- 200 g robiola
- half a tablespoon saffron pistils
- Salt and pepper to taste
- q.b. extra virgin olive oil
- 1 spring onion
Saffron potato gnocchi with courgettes and snow peas: super creamy and egg-free
Peel the green peas. Wash them and blanch them in a pressure cooker for 5 minutes. Drain, cool under cold water and cut into chunks.
Wash and cut the courgettes into thin rounds. Cook them in a pan with a sliced spring onion and olive oil until tender but still green and crispy.
Add the green beans, salt and pepper and let the vegetables season for two minutes.
Combine the robiola and water with the saffron and stir until a velvety cream forms.
Cook the gnocchi in boiling salted water: they will be ready as soon as they rise to the surface. Drain them with the skimmer and pour them into the pan with the sauce.
Stir-fry everything over a gentle heat for a few seconds, adding a tablespoon of cooking water if necessary to mix better. Serve hot.
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