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Poppyseed gnocchi with saffron cream sauce
Fluffy potato gnocchi is enhanced with the fruity tang and pleasant crunch of poppy seeds before being bathed in a rich golden saffron-infused cream sauce.
YIELDS
4
Ingredients
Poppyseed Gnocchi
- 4 large russet potatoes, scrubbed clean
- 5 1/3 ounces (150 g) all-purpose flour, plus some for dusting
- 1 large egg
- 1 tablespoon (15 ml) poppy seeds
- Salt and black pepper, to season
Saffron Cream Sauce
- 3 tablespoons (45 ml) olive oil, divided
- 3 shallots, finely diced
- 6 garlic cloves, minced
- 1 cup (240 ml) white wine
- 1 1/2 teaspoons (7.5 ml) saffron threads
- 2 cups (470 ml) whipping cream
- 1/2 lemon, juiced
- Chives, chopped for garnish
- Parmesan cheese, grated to garnish
Directions
Poppyseed Gnocchi
- Preheat oven to 400° F (205° C).
- Poke potatoes with a fork and place them directly on an oven rack.
- Bake potatoes for one hour, until easily pierced with a knife. Let cool at room temperature until just cool enough to handle, but still warm.
- Cut potatoes in half and scoop out insides. Discard skins.
- Using a ricer, rice the potatoes, into a mound in a large bowl.
- Make a well in the center of the potato.
- Add flour to the potato well, then create a well in the center of the flour.
- To the flour well, add the egg and the poppy seeds, then season with salt and pepper.
- Using a fork, mix the egg, working in the flour bit by bit, then the potato, again bit by bit.
- Once all the flour and potato are incorporated, turn the dough out onto a clean work surface.
- Knead the dough until smooth, one to two minutes.
- Divide the dough by four, rolling each piece into a long rope, about half an inch (1.5 cm) in diameter.
- Cut ropes into one-inch pieces.
- Place pieces on a lightly floured baking sheet.
- Reserve until needed.
Saffron Cream Sauce
- In a skillet over medium heat, add half of the oil.
- Add shallot and garlic, and cook for three to four minutes.
- Add the white wine, then the saffron.
- Bring the mixture to a simmer, and reduce by half, about three to four minutes.
- Add cream, turn the heat to medium-low, and stir.
- Bring the mixture to a simmer and reduce until slightly thickened, around three to four minutes again. Season with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook gnocchi for about 1 minute, until they float to the surface.
- While the gnocchi boil, heat the remaining oil in a separate non-stick skillet over medium-high heat.
- Strain the gnocchi out of the pot, shake off excess water and transfer into the non-stick skillet. Do not move gnocchi for one to two minutes to lightly brown. Toss and repeat.
- Transfer seared gnocchi to a pan with saffron cream sauce.
- Stir in lemon juice and chives.
- Serve warm topped with grated Parmesan. Enjoy!
