Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy! This decadent gnocchetti recipe is not just a meal, but a sensory experience that combines the pillowy softness of perfectly cooked pasta with a rich, golden saffron-infused mozzarella fondue. Imagine twirling your fork into a plate of cloud-like gnocchetti, draped in a creamy sauce that glistens with the exotic warmth of saffron – a dish so irresistible, it will make your dinner guests think you've trained in a Michelin-starred kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- gnocchetti
- mozzarella cheese
- saffron
- cream
- butter
- salt
- pepper
Instructions
- Prepare the saffron by dissolving a pinch of saffron threads in 2 tablespoons of warm cream. Let it steep for 10 minutes to release its full flavor and golden color.
- Bring a large pot of salted water to a rolling boil. The water should taste like the sea to properly season the gnocchetti.
- While the water heats, cut the mozzarella into small, uniform cubes. Place the cheese in a heavy-bottomed saucepan with the remaining cream and a small knob of butter.
- Melt the butter and cheese over low heat, stirring constantly to create a smooth, creamy fonduta. Be careful not to let the mixture boil, as this can cause the cheese to separate.
- Once the water is boiling, add the gnocchetti and cook until they float to the surface, which typically takes 2-3 minutes. Fresh gnocchi cook quickly, so watch them carefully.
- Drain the gnocchetti using a slotted spoon, reserving a small cup of pasta water in case you need to adjust the sauce consistency.
- Stir the saffron-infused cream into the mozzarella fonduta, creating a rich, golden sauce. Season with a pinch of salt and freshly ground black pepper to taste.
- Gently fold the cooked gnocchetti into the mozzarella and saffron sauce, ensuring each piece is evenly coated.
- If the sauce seems too thick, add a small amount of reserved pasta water to achieve a silky, smooth consistency.
- Serve immediately in warmed plates, garnishing with an extra sprinkle of black pepper and a few strands of saffron if desired.
Tips
- Saffron Infusion: Always dissolve saffron in warm cream or liquid to extract maximum flavor and color. The longer it steeps, the more intense the golden hue and aromatic essence.
- Cheese Melting Technique: Use low, gentle heat when creating the fonduta to prevent the mozzarella from separating. Constant stirring is key to a smooth, silky sauce.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid is a secret weapon for adjusting sauce consistency and helping the sauce cling to the gnocchetti.
- Timing is Everything: Watch your gnocchetti closely while cooking. They're done the moment they float to the surface – overcooking will result in mushy, disappointing pasta.
- Serve Immediately: This dish is best enjoyed piping hot. Have your warmed plates ready and serve the moment the gnocchetti are coated in the saffron mozzarella sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
