This easy and delicious recipe was shared by our friends at Osteria Il Sigillo in Camporotondo di Fiastrone.
Cook the unpeeled potatoes, when they are ready, remove the skins, then mash them or put them through a ricer. Knead with the flour and a pinch of salt. Add the flour little by little, kneading the mixture until it is smooth but still a little sticky. You may need more or less flour depending on the potatoes.
Once you have achieved the right density, cut them into strips and roll them into ropes to a diameter of about 2 cm and cut into a dumpling shape.
Put a large pot of water on to boil.
For the sauce, in a pan large enough to accommodate the gnocchi, heat the 200 ml of cream on low heat with the saffron until it reaches a yellow color.
In another pan, brown the guanciale or pancetta. Once browned, pour it into the pan with the cream and saffron.
When the water boils, add salt, then add the gnocchi. When they float to the surface, drain them and add them to the prepared sauce, sauté them in a pan for a few seconds, adding pasta water if you need to thin the sauce.
Put them on a plate and add grated black pepper.
Wine pairing suggestion: Torcular Vernaccia di Serrapetrona from Podere Sul Lago
Buon appetito!
4 servings