Gnocchi with Saffron Fondue and Parmesan Crumble
Potato Gnocchi
INGREDIENTS
For The Fondue:
- 1 package of Patarò Traditional potato gnocchi
- ½ oz of milk
- ½ oz of butter
- ½ oz of flour
- 1 oz of parmesan grated cheese
- ½ sachets of saffron powder
- salt
- nutmeg
For The Crumble:
- 1 oz of parmesan grated cheese
- 2 oz of flour
- 1½ oz of butter
- salt
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PREPARATION:
For The Crumble:
In a bowl mix butter, parmesan, flor and a pinch of salt. Form a loaf, cover with foil and leave it in the fridge for 30 minutes.
After the time of rest, scratch the dough on a grater with wide holes letting it fall on a baking sheet covered withbaking paper. Cook in the oven at 356°F for 7-8 minutes. Keep it aside.
For The Fondue
Warm the milk. In a saucepan melt the butter, add the flour and leave to “toast” for 1-2 minutes.
Add the saffron and pour the warm milk little by little, mixing initially with a whisk. Cook over low heat while stirring until you get a velvety and thick sauce. Add the parmesan, a pinch of salt and nutmeg.
Cook the gnocchi as indicated on the package, season with parmesan fondue, sprinkle with crumble and complete with marjoram leaves.
Suggested Occasions:
Add this delicious recipe to your weekly list. It’s a creamy, delicious recipe that your family will love!
Serves about 4
