Saffron Gnocchetti

Rinse the potatoes well, leaving their their skins on. Set them into a large pot and fill with cold water. Bring t.2 lbs potatoes suitable for gnocchi (like russet or Yukon gold potatoes)

1 1/2 to 2 1/2 cups all-purpose flour

1 egg o a boil over medium-high heat until the potatoes can easily be pierced with a fork; drain. While hot, carefully peel them then pass them through a potato masher, letting them fall onto a large floured workspace.

Add the hot water and saffron threads to a small cup, and allow them to infuse for 10 minutes.

Add half of the flour to the potatoes along with a few pinches of salt and work knead together. Make a well and add the egg and continue kneading the mixture, adding little by little more flour until a soft dough forms. Roll the dough into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Cut into small pieces and roll each piece into a small ball.

Bring a large pot of water to boil then salt the water.

In the meantime, make the sauce. In a skillet, melt the butter and add the heavy cream. Add the infused saffron water, salt and black pepper. Cook over medium heat, stirring occasionally.

Add the gnocchetti to the boiling water and cook until they float to the top;1-2 minutes. Drain, reserving a cup of the cooking water. Add the gnocchetti to the skillet and add a spoonful or two of cooking water. Mix until the sauce is the right consistency and remove from heat. Serve warm with freshly grated Parmigiano Reggiano cheese. Buon appetito!