Creamy saffron gnocchi – try the recipe for a golden delight this holiday season!
A festive table setting doesn’t have to be complicated –sometimes all you need are classic shades of green and red! The Lucius candleholder is by Artek, the citrus squeezer by Rösle and the red 24h Tuokio saucer by Arabia.
SAFFRON, the vibrant spice harvested from crocus-like flowers, is prized for its stunning color and one-of-a-kind flavor. Describing its taste can be a bit tricky: depending on the person, it might hint at anything from honey to mushrooms, flowers, or hay. With such a bold profile, saffron should be used with care, or your dish might end up tasting more like a pool float than a delicacy.
In Nordic countries, saffron is the star of Lucia buns during Christmas, while in Italy, it gives risotto alla milanese its golden glow. Saffron is not an everyday ingredient, but these creamy gnocchi are the perfect luxury for a festive occasion.
If you’re feeling crafty, you can host a gnocchi-making session and prepare the dish entirely from scratch. But store-bought gnocchi will do the job just as well! Serve the gnocchi on ferm LIVING's Flow plate for the perfect presentation.
Gnocchi, as a classic Italian dish, deserves its own spotlight on the plate so skip the side salad! Instead, channel your true Italian style by serving complementary sides separately. Roasted Brussels sprouts, Jerusalem artichokes, steamed spinach, or green beans are all great options for the holiday table. Gnocchi also shines as a small starter to kick off the meal.
The table is set with Iittala's Tapio glass. The flowers are displayed in an emerald green Aalto vase, which you can hunt down for yourself from Franckly!
Christmas gnocchi
Ingredients (for 4 people):
100 g panko breadcrumbs
1 + 2 tbsp olive oil
A knob of butter
1 clove of garlic
1 shallot
A few pinches of saffron *
200 ml cream
Juice and zest of 1/2 a lemon
500 g gnocchi
Parmesan cheese for serving
Instructions:
Toast panko breadcrumbs in a tablespoon of olive oil over medium heat until golden brown. Season with salt and set aside in a bowl. Add a couple more tablespoons of olive oil and a knob of butter in the same pan. Gently sauté finely chopped garlic and shallots with a pinch of salt over medium heat. Be careful not to brown. Add cream, saffron, and lemon zest to the pan, and let simmer gently while you wait for the cooking water to boil.
Boil a large pot of generously salted water. Drop the gnocchi into the water. Once the gnocchi float to the surface, scoop them out with a slotted spoon and transfer them directly into the saffron cream sauce. Squeeze in some fresh lemon juice. Taste and season with salt and freshly ground black pepper. If the sauce feels too thick, add a splash of the cooking water to loosen it.
Plate the gnocchi, then sprinkle each serving with toasted panko crumbs and grated Parmesan. Serve immediately and enjoy!
* Saffron often comes pre-ground, but if you're using whole saffron threads: boil a small amount of water a kettle or pot. Pour about half a deciliter of boiling water into a small bowl, add the saffron threads, and let them steep for about 15 minutes to release their full flavor and color. Pour the saffron-infused water into the cream.
Design Stories contributor Suvi Kesäläinen is a photographer, who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.
See also:
• All tableware >
Text and images: Suvi Kesäläinen
Published on 22 Nov, 2024
