Today we’re sharing the recipe for a velvety, flavorful, and truly indulgent dish—a real comfort food that warms the heart and delights the palate: potato gnocchi with Parmesan fondue and saffron from the Val d’Orcia. This recipe, perfect for the colder months, comes from our Cesarina Anna in San Quirico d’Orcia. Soft potato gnocchi meet the rich embrace of Parmesan fondue, elevated by the golden, aromatic touch of saffron. A refined first course that’s also ideal for those following a vegetarian diet.
Potato Gnocchi with Parmesan Fondue and Saffron
An elegant dish that warms the heart and delights the palate on chilly autumn days
DifficultyMedium
Servings5
€
CostHigh
Ingredients
- For the gnocchi:
- 800 g potatoes
- 180 g all-purpose flour
- 1 egg
For the fondue:- 250 g heavy cream
- 125 g grated Parmesan cheese
- 1 egg yolk
- 24 saffron threads
- Salt and pepper to taste
Method
For the gnocchi:
- Wash the potatoes thoroughly to remove any dirt from the skin, then place them in a large pot and cover with cold water.
- Bring to a boil and cook for about 40 minutes (check with a fork: if it goes in easily, they’re ready).
- Drain and cut them in half to release steam and excess moisture.
- Peel while still warm, then mash with a potato ricer onto a work surface. Add the flour and egg.
- Knead until you form a smooth dough.
- Divide into portions, roll into logs, and cut into 2 cm (about ¾ inch) pieces. You can leave them plain or roll lightly over the tines of a fork.
- Dust with flour and place the gnocchi on a floured board or tray, keeping them slightly apart.
For the fondue:
- The night before, remove three tablespoons of cream, warm it slightly, and add the saffron threads; refrigerate overnight.
- Heat the remaining cream until it just boils.
- Turn off the heat, add Parmesan, the yolk, and the saffron-infused cream, then blend with an immersion blender until smooth and creamy.
Assembling the dish:
- Cook the gnocchi in plenty of salted water (go easy on the salt, since the fondue and saffron are flavorful). As soon as they float, drain and add them to the fondue.
- Mix gently and serve immediately.
What is saffron
Saffron is a spice obtained from the stigmas of the Crocus sativus flower. Originally from Greece and Asia Minor, it was introduced to Europe—likely by the Knights Templar. It’s one of the world’s most expensive spices, instantly recognizable by its golden color, slightly bitter flavor, and hay-like fragrance.
Its high price comes from the labor-intensive harvesting process, done entirely by hand. Collecting enough stigmas is extremely delicate, and producing saffron on an industrial scale requires a huge number of flowers: about 75,000 are needed to obtain just 450 g (1 lb) of dried powder.
The word “saffron” comes from Arabic and entered the Italian language around the 14th century.
Nutritionally, saffron is rich in essential oils and more than 150 compounds such as alpha-crocin and other carotenoids. In traditional medicine, it has been used as an antioxidant, antiseptic, antidepressant, and digestive aid; however, in high doses it can interfere with blood pressure medication and anticoagulants.
