This delicious potato gnocchi with saffron sauce is an easy to make Italian recipe from Umbria. All you need for the seriously flavorful sauce is saffron (threads or powder), ricotta and milk. The potato gnocchi can be homemade or store-bought. Perfect for weeknight dinners and family meals.
Saffron in Italy.
Saffron originated in Asia Minor from where it was introduced to Europe, particularly Greece (where it was first cultivated) and Spain. From Spain, saffron was brought to Italy in the 13th century by a Dominican monk named Santucci who served at the court of the Spanish Inquisition. He was the first to bring Crocus Sativus bulbs to this country with the intention of cultivating saffron.
Father Santucci was from the town of Navelli in Abruzzo, and this is where he planted the first saffron crop. He eventually created an enterprise that produced a high-quality saffron which became well-known throughout Europe.
Known as Navelli saffron or L’Aquila saffron, today the saffron from Abruzzo is generally agreed to be one of the very best in the world. However, Abruzzo isn’t the only Italian region where they farm saffron. Sardinia, Tuscany, Marche and Umbria as well as more recently Sicily and Puglia also cultivate this spice.
This gnocchi with saffron sauce recipe comes from Umbria, specifically from the Perugia province where most of the region’s saffron is grown.
Ingredients for gnocchi with saffron sauce.
Gnocchi: I used store-bought fresh potato gnocchi to make this dish this time, but I also often like to make my own gnocchi. If you can’t find ready-made gnocchi, why not try your hand at making your own. I have a recipe for homemade potato gnocchi you can follow.
For the creamy saffron sauce.
Saffron: You can use saffron threads or powder for your saffron cream sauce. I used powder which I dissolved in lukewarm milk before adding it to the sauce. If you prefer to use saffron threads, you will need to crush them, using a pestle and mortar or your hands, before adding them to the milk. Also, it’s better if you do this 3 or 4 hours before making this recipe. Saffron powder doesn’t need to be soaked for so long.
Milk: This recipe calls for a cup of whole milk in which the saffron is dissolved. I prefer to use an organic milk for flavor and health properties. But, normal milk is fine too.
Ricotta: The basis for the creamy saffron sauce is fresh ricotta. The ricotta adds creaminess and texture to the sauce. There’s no need to use any thickening agent but make sure you use a good quality cow’s milk ricotta and drain it well before making the sauce.
Parmigiano Reggiano: Parmigiano is used when serving your gnocchi in creamy saffron sauce. However, you can use it to thicken the sauce before serving if the latter seems too liquid. However, Italian parmigiano isn’t vegetarian. So, to keep this recipe vegetarian use a hard cheese that’s not made with animal rennet.
Olive oil: The creamy saffron sauce in this recipe also has olive oil in it. It’s best to use a good quality extra virgin olive oil. This not only has a better fruitier flavor than other olive oils, but it’s also healthier.
Basil: Fresh basil leaves add a fresh herby flavor to this dish. You can sub with fresh parsley if basil not available.
Step by step instructions
Recipe prep: If using saffron threads, crush them and then leave to soak for about 3 hours in lukewarm milk. Saffron powder can be added to the milk and left to dissolve for just 10-15 minutes or so.
Step 1: Drain the ricotta well and put it into a large bowl. Cream it using a fork and then add the saffron milk and olive oil. Mix together well and then add some grated Parmigiano (or vegetarian parmesan cheese). Mix again until you have a smooth sauce. Season with a pinch of salt and black pepper.
Pour the ricotta saffron sauce into a pan that’s big enough to hold the gnocchi too. Simmer it for about 10 minutes on a low heat.
Put a large pot of cold water on to boil for the gnocchi. Add salt and then cook the gnocchi in the boiling salted water over a medium-high heat until they rise to the surface. This only takes 1-2 minutes with fresh gnocchi.
Strain the gnocchi with a slotted spoon and add them to the ricotta and saffron sauce. If you need more liquid add some of the gnocchi cooking water or warm milk.
Mix the potato gnocchi with the creamy saffron sauce. Then add some more grated cheese, and torn basil leaves. Mix again and serve immediately with more fresh basil.
What to do with leftovers.
If you have leftover potato gnocchi with saffron sauce you can keep it in an airtight container in the fridge for 2-3 days. Reheat in the microwave with a little milk or fry with a knob of butter.
FAQs
This gnocchi with saffron sauce is easily made vegetarian if you substitute the Parmigiano Reggiano for a vegetarian cheese. Italian Parmigiano is made with animal rennet. Ricotta is usually vegetarian but check the label to be sure.
Yes, frozen gnocchi are fine but cooking times may be longer as you usally need to cook them from frozen.
Let me know what you think.
This gnocchi recipe really makes a perfect weeknight dinner. It’s easy to make and the creamy sauce goes so well with the potato gnocchi. Although I have seen similar recipes using heavy cream, I think ricotta and milk is a lighter and healthier alternative.
If you make this Italian potato gnocchi with creamy saffron sauce, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Buon Appetito!
Other recipes with saffron.
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Creamy Potato Gnocchi with Saffron Sauce.
This delicious potato gnocchi with creamy saffron sauce is an easy to make Italian recipe from Umbria. All you need for the seriously flavorful sauce is saffron (threads or powder), ricotta and milk. The potato gnocchi can be homemade or store-bought. Perfect for weeknight dinners and family meals.
Equipment
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1 large bowl to mix sauce ingredients
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1 glass for milk and saffron
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1 large pot to cook gnocchi
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1 slotted spoon
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1 deep skillet or frying pan to mix gnocchi with sauce.
Ingredients
- 1.1 lbs potato gnocchi store bought or homemade
For the saffron sauce.
- 9 ounces fresh ricotta well drained
- ½ teaspoon saffron threads or powder
- 2.5 ounces Parmigiano Reggiano grated (or vegetarian parmesan)
- 3 tablespoons extra virgin olive oil.
- salt to taste and cook gnocchi
- freshly ground black pepper. to taste
- 8 leaves fresh basil
Instructions
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If using saffron threads, crush them and then leave to soak for about 3 hours in lukewarm milk. Saffron powder can be added to the milk and left to dissolve for just 10-15 minutes or so.
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Drain the ricotta well and put it into a large bowl. Cream it using a fork and then add the saffron milk and olive oil. Mix together well and then add some grated Parmigiano (or vegetarian parmesan cheese). Mix again until you have a smooth sauce. Season with a pinch of salt and black pepper.
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Pour the ricotta saffron sauce into a pan that’s big enough to hold the gnocchi too. Simmer it for about 10 minutes on a very low heat.
-
Put a large pot of cold water on to boil for the gnocchi. Add salt and then cook the gnocchi in the boiling salted water over a medium-high heat until they rise to the surface. This only takes 1-2 minutes with fresh gnocchi.
-
Strain the gnocchi with a slotted spoon and add them to the ricotta and saffron sauce. If you need more liquid add some of the gnocchi cooking water or warm milk.
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Mix the potato gnocchi with the creamy saffron sauce. Then add some more grated cheese, and torn basil leaves. Mix again and serve immediately with more fresh basil.
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Notes
To make this recipe vegetarian use a vegetarian parmesan.
Nutrition
Calories: 476kcalCarbohydrates: 47gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 761mgPotassium: 87mgFiber: 3gSugar: 0.3gVitamin A: 475IUVitamin C: 0.2mgCalcium: 369mgIron: 5mg
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