Gnocchi with radicchio, panna and zafferano

Ingredients for 4 servings:

• 500 g gnocchi, ready
• 300 g radicchio, cut into strips about 1 cm wide
• 100 g sweet cream
• 50 ml dry white wine
• 40 g butter
• 50 g onion(s), chopped
• 1 sachet of saffron powder
• some pepper
• 4 tbsp salt, coarse
• some salt, fine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Gnocchi with radicchio, cream and saffron

Cook the radicchio strips in hot water with 1 tablespoon of coarse salt for about 7 minutes, then drain. Brown the chopped onion in a large pan (the pan should be large enough to fit the gnocchi later) with the hot butter, add the radicchio strips, and pour in the white wine. Simmer over high heat for about 3-4 minutes, stirring constantly. Season with salt and pepper. Mix the saffron with cream in a bowl and add to the radicchio strips. Meanwhile, cook the gnocchi in 3 liters of hot water with the remaining coarse salt. The gnocchi are cooked when they rise to the surface. Drain and toss well with the radicchio strips. Arrange on warmed plates and serve warm. 300 kcal per serving.