Gnocchi with saffron and red salt from Hawaii


for the gnocchi
1 kilograms white potatoes 
about 300 grams all purpose flour
1 eggs
for the sauce
1 pinch saffron threadsmelted in a coffee cup of cream 
parmesan cheese
red salt from Hawaii
1 knob butter

Boil the whole potatoes until they are soft and while they are still warm, peel and pass through vegetable mill on a clean pasta board dust with flour.

Make a hole in the center of potatoes and place the egg, sprinkle with 3/4 of the flour all over an salt. Using a fork stir into flou and potatoes (just like make fresh pasta). Once the egg is mixed in, bring dough together, kneading gently until you will form a bll.. Knead until the ball is dry to touch, use the rest of the flour if needed.
Roll a little amount of dough (baseball sized ball) into 3/4 inch diameter dowels and cut into 3/4 inch long pieces. In a while you form all the dowel place the ones already done in a tray dust with flour.
In a saucepan melt the butter.
Drop the pieces into boiling lightly salted water and cook until they float, about 1 minute.
Drop the drain gnocchi in the saucepan with butter, wet with crea mixed with the saffron, add the parmesan and gently stir. 
Pour the gnocchi in a plate and serve them sprinkled with a good amount of red salt.

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