Recipe Gnocchetti with seafood and saffron from Flavia Imperatore of 27-02-2014 [Updated on 24-05-2016]
I prepared the gnocchi with seafood and saffron with a residue of shrimp, scallops and various shellfish that I had left over from the New Year's Eve dinner and that I had frozen. The sauce came very tasty thanks also to the presence of saffron which gave color and a spicy touch to the dish, in Naples the gnocchi are prepared on Sunday, but in other parts of Italy it is Thursday the designated day, so if you want to try the recipe, today is the right day, I'm joking of course;) If you use fresh seafood with the shell, keep in mind that you will have to use about a kilo with the addition of a shrimp sauce, I wish you a good day and I will recover work. a little kiss :*
How to make gnocchi with seafood and saffron
Clean the seafood and collect them in a bowl
Shell the scallops and fry them in a pan with a clove of garlic
Then add the seafood and let it flavor
Put the seafood water in a glass and add the saffron and sifted flour, mix.
Lift the garlic clove, then add the mixture to the pan with the seafood
Cook the dumplings in plenty of salted water, when they rise to the surface, lift them and add them to the pan with the sauce.
Serve the gnocchi with seafood and saffron