Poppy seed Gnocchi with Saffron Cream Sauce

Ease of Preparation: Medium

Yield: 4 Servings

Fluffy potato gnocchi is enhanced with the fruity tang and pleasant crunch of poppy seeds before being bathed in a rich golden saffron-infused cream sauce.

Ingredients:

Poppyseed Gnocchi:

• 4 large russet potatoes, scrubbed clean
• 5 ⅓ ounces (150 g) all-purpose flour, plus some for dusting
• 1 large egg
• 1 tablespoon (15 ml) poppy seeds
• Salt and pepper

Saffron Cream Sauce

• 3 tablespoons (45 ml) olive oil, divided
• 3 shallots, finely diced
• 6 garlic cloves, minced
• 1 cup (240 ml) white wine
• 1 ½ teaspoons (7.5 ml) saffron threads
• 2 cups (470 ml) whipping cream
• Poppyseed Gnocchi
• ½ lemon, juice
• Chives, chopped for garnish
• Parmesan cheese, grated to garnish

Method:

For the Poppyseed Gnocchi:

Preheat oven to 400F (205C).

Poke potatoes with a fork and place directly on an oven rack.

Bake potatoes 1 hour, until easily pierced with a knife. Let cool at room temperature until just cool enough to handle, but still warm.

Cut potatoes in half and scoop out insides. Discard skins.

Using a ricer, rice the potatoes, into a mound in a large bowl.

Make a well in the center of the potato.

Add flour to the potato well, then create a well in the center of the flour.

To the flour well, add the egg and the poppy seeds, then season with salt and pepper.

Using a fork, mix the egg, working in the flour bit by bit, then the potato, again bit by bit.

Once all the flour and potato are incorporated, turn the dough out onto a clean work surface.

Knead the dough until smooth, 1-2 minutes.

Divide dough by four, rolling each piece into a long rope, about half an inch (1.5 cm) in diameter.

Cut ropes into one-inch (2.5 cm) pieces.

Place pieces on a lightly floured baking sheet.

Reserve until needed.

For the Saffron Cream Sauce:

In a skillet over medium heat, add half of the oil.

Add shallot and garlic, cook for 3-4 minutes.

Add the white wine, then the saffron.

Bring the mixture to a simmer, and reduce by half, about 3-4 minutes.

Add cream, turn heat to medium-low and stir.

Bring the mixture to a simmer and reduce until slightly thickened, around 3-4 minutes again. Season with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook gnocchi for about 1 minute, until they float to the surface.

While the gnocchi boil, heat remaining oil in a separate non-stick skillet over medium-high heat.

Strain the gnocchi out of the pot, shake off excess water and transfer into the non-stick skillet. Do not move gnocchi for 1-2 minutes to lightly brown. Toss and repeat.

Transfer seared gnocchi to pan with saffron cream sauce.

Stir in lemon juice and chives.

Serve warm topped with grated Parmesan.