This recipe is inspired by Horti Marini saffron, which is produced by my mother-in-law. Not only it is 100% bio, it is also the first Italian saffron produced close to the sea, in Abruzzo.
She also preserves the saffron crocus, the flower, so I have been looking for a recipe to make a good use of them.
They are perfect to garnish and give an extra delicate aroma to certain dishes. The obvious choice would be Saffron Risotto, which is obviously gluten-free, but there are many other alternatives, what do you think of these Gnocchi?
If you want to know more about Horti Marini, and find more Saffron recipes, visit the Horti Marini website.
Ingredients (for 3 people)
500 gr gluten-free gnocchi
200 gr mixed mushrooms (e.g. chestnut mushrooms and honey fungus)
150 ml cooking cream
1 portion of saffron (approximately 0.2 grams)
First prepare the sautéed mushrooms. Clean them with a cloth, chop the chestnuts in 4-6 pieces and leave the honey intact. Heat some olive oil in a pan, then toss the mushrooms. Continue cooking the mushrooms until they are golden and thoroughly cooked (15 minutes). Season with salt and pepper to taste and leave aside.
While you bring the water to boil, prepare the saffron sauce. Warm up the cream in a pan, and add the saffron threads. Don't boil the cream, so when ready turn off the heat.
Cook the gnocchi in boiling water, drain well and add them to the cream. Stir gently and add the mushrooms at the end. Serve while hot, garnishing each plate with mushrooms or saffron flowers if you have them.
TIPS: You might have noticed in supermarkets that Saffron is available in 2 forms: powder and threads. The latter is a safer choice, because powered saffron is not always top quality. The risk is that it might be mixed together with other spices, like paprika or turmeric, which enhance the final color.
Have you tried it? Do you have any suggestions? Leave your comment!