Gnocchetti with Ham and Saffron
Category: First Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Nutmeg | 1 pinch |
| Eggs | 2 |
| Egg yolks | 2 |
| Breadcrumbs | 140g |
| Grana Padano DOP (grated) | 80g |
| Fine salt | To taste |
| Whole milk | 200ml |
| All-purpose flour (00 type) | 250g |
| Cooked ham (diced) | 100g |
| Onion (finely chopped) | 1 |
| Butter | 60g |
| Saffron powder | 1 teaspoon |
| Fresh liquid cream | 250ml |
| White pepper | To taste |
| Grana Padano DOP (grated) | 30g |
| Saffron threads | ½ teaspoon |
| Fresh parsley (chopped) | 1 tablespoon |
Instructions:
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Prepare the Gnocchetti Dough: Begin by sifting the all-purpose flour into a large bowl. Add the breadcrumbs, eggs, and egg yolks. Then, cut the cooked ham into small pieces and add them to the mixture. Grate the Grana Padano cheese and add it as well. Pour in the whole milk, followed by a pinch of nutmeg. Mix everything together thoroughly until you achieve a smooth, homogeneous dough.
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Rest the Dough: Shape the dough into a ball, wrap it in plastic wrap, and allow it to rest in the refrigerator for at least 1 hour. This step helps the dough firm up and makes it easier to handle.
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Shape the Gnocchetti: After the resting time, remove the dough from the refrigerator. Work it into long ropes, approximately the thickness of a sausage, and then cut the ropes into small pieces about 2 centimeters in length. Roll each piece over a wooden gnocchi board to create the signature ridged shape.
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Prepare the Sauce: While shaping the gnocchetti, heat a saucepan over low heat and melt the butter. Add the finely chopped onion and cook gently for about 15 minutes, stirring occasionally, until the onion becomes translucent but not browned. Once the onion is ready, pour in the fresh cream, saffron powder, salt, and white pepper. Stir well and allow the sauce to simmer gently, thickening slightly over low heat.
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Cook the Gnocchetti: In a large pot, bring plenty of salted water to a boil. Cook the gnocchetti in batches, adding them to the boiling water. Once they float to the surface, use a slotted spoon to remove them from the water.
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Combine Gnocchetti and Sauce: Add the cooked gnocchetti directly into the prepared saffron sauce. Stir carefully to coat the gnocchetti with the creamy sauce.
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Serve: Plate the gnocchetti and finish by sprinkling with a little more Grana Padano cheese, some saffron threads, and freshly chopped parsley. Serve the gnocchetti with ham and saffron while they’re still hot, perfect for a comforting first course.
Enjoy this rich, aromatic dish featuring a blend of creamy saffron sauce, savory ham, and tender gnocchetti, ideal for a cozy family meal or special gathering.
