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Saffron Gnocchetti

Saffron Gnocchetti 




 1 g (large pinch) saffron

454 g (1 lb) semolina flour

100 g (4 oz) unbleached flour

½ tsp salt


Combine 240 ml (1 cup) boiling water and saffron in a bowl and steep for 10 minutes. Chill. Meanwhile, combine semolina and unbleached flour in a bowl, add salt and mix. Mound on a work surface, form a well, add saffron tea, and slowly work together into a dough. Knead until smooth. Set aside, covered, to rest for 30 to 60 minutes.

Roll the dough into a cylinder about 1 cm (3/8 inch) in diameter. Slice this into 1 cm (3/8 inch) lengths. Then use a gnocchi board or a fork to shape each into a gnocchetto (with a smooth indentation on one side and grooves on the other). Spread on a floured baking sheet to dry.

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