Potato Gnocchi | Idaho Potato Commission

Ingredients

• <strong>Potato Gnocchi</strong>
• 2# potatoes, cooked in skin then peeled
• 16 oz flour
• 3 oz Parmigiano cheese, grated
• 5 eggs
• 1/2 teaspoon saffron threads with 4 oz water (boiled and reduced by halt)
• Salt and pepper to taste
• <strong>Gnocchi Sauce</strong>
• 4 oz virgin olive oil
• 4 oz 36-40 shrimp (peeled, deveined & cut into 4 pieces each)
• 1 clove garlic, crushed
• 2 plum tomatoes, seeded and diced
• 1/2 tablespoons parsley, fresh chopped
• 4 oz white wine
• 4 oz shrimp stock
• 1 oz butter
• 1/4 teaspoon dried chili flakes