How to make Potato And Spinach Gnocchi With Saffron - Spinach lends a light green colour to these delicious potato gnocchi flavoured with saffron.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Potato (आलू), Spinach Leaves

Cuisine : Italian

Course : Noodles and Pastas

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Potato And Spinach Gnocchi With Saffron Recipe Card

Potato And Spinach Gnocchi With Saffron

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Potato And Spinach Gnocchi With Saffron checkout Layered Vegetables ala Lasagne, Potato Gnocchi, Sweet Potato Gnocchi with Creamy Jalapeno Sauce. You can also find more Noodles and Pastas recipes like Spaghetti Vegetable Paella, California Pista Pasta Salad, Noodles, Pad Thai Yum Yum Noodles.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Potato And Spinach Gnocchi With Saffron Recipe

  • Potato roasted and mashed 3 medium

  • Spinach Leaves boiled in salted water and chopped 1 medium bunch

  • Saffron (kesar) dissolved in milk 1 gram

  • Olive oil 4 tablespoons

  • Onion chopped 1 medium

  • Garlic chopped 1 tablespoon

  • Black peppercorns freshly crushed 1 teaspoon

  • Egg yolks 2

  • Salt to taste

  • Ricotta cheese 60 grams

  • Parmesan cheese grated 100 grams

  • Refined flour (maida) 60 grams

  • Butter clarified 100 grams

  • Lemon zest grated 1 teaspoon


Step 1

Heat sufficient water in a deep non stick pan. Heat 2 tbsps olive in another non stick pan, add onion and sauté till soft and translucent.

Step 2

Add garlic and saute for 1 minute. Add ½ tsp freshly crushed black peppercorns and mix well.

Step 3

Add spinach and mix well. Sauté on low heat for 1 minute.

Step 4

Place potatoes in a bowl, make a well in the centre, add egg yolks, saffron milk and mix well.

Step 5

Add the spinach mixture and salt and mix well. Add ricotta and parmesan cheese and mix gently.

Step 6

Sprinkle refined flour and mix into a dough. Divide it into two parts and roll each into a thick rope.

Step 7

Cut into small pieces. Roll the pieces in a little refined flour and shape into oval gnocchis.

Step 8

Add a little salt and remaining olive oil to the boiling water.

Step 9

Heat clarified butter in a third non stick pan, add grated lemon zest to it.

Step 10

Add remaining crushed black pepper and mix well. Lemon butter sauce is ready.

Step 11

Add gnocchis to the boiling water. When they rise to the surface, remove them from the water and add them to the lemon sauce and lightly toss.

Step 12

Transfer the gnocchi onto a serving plate and pour remaining sauce over and serve hot.