Potato Gnocchi with Saffron, Mint and Tomatoes

40 min, easy For the gnocchi:

Soften the potatoes and remove the skin. While still hot, mash with a potato ricer. Knead the warm potato mixture with the remaining ingredients to form a smooth dough. Turn the potato dough into nut-sized balls and roll over the back of a fork to form gnocchi. (You may want to flour your hands for this operation.) In a large saucepan, bring salted water to a boil, drop in gnocchi and make until they float to the surface. Strain and rinse with cold water.

Score the tomatoes crosswise, blanch and quench. Remove the skin, quarter, seed and chop into small cubes.

Heat the chicken stock, add the saffron threads and reduce by half. Put in the gnocchi, bind (assemble) with the ice-cold butter pieces, season strongly with salt and freshly ground pepper.

Before serving, stir in finely chopped mint and diced tomatoes.

Drink:

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