Potato gnocchi with blue cheese and saffron
Ingredients for 4 portions: 600 g of potato gnocchi, 100/150 of blu cheese, saffron powder 1 sachet, fresh cream 100 g, salt to taste.
Boil the salted water to cook the gnocchi. In a pan melt the saffron in the fresh cream and add the blue cheese into small pieces.
While cooking the gnocchi, put the pan on the heat and stir over medium heat to form a cream. Drain the gnocchi and sauté in the pan with the cream.
Variations: you can add speck cubes made crispy in a pan with a little extra virgin olive oil.