Time: 45 minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Potato gnocchi Gluten-free Venice pasta - 2 carrots
1 celery stew - 2 potatoes - 100 g of butter
100 g fresh buffalo mozzarella
2 g fresh saffron pistils
Extra virgin olive oil
Salt up
Ground black pepper

Procedure
Peel the carrots and remove the two ends; remove the peel from the potatoes and wash well in the water together with the celery. Cut into small cubes all the vegetables and put them in a bowl. Heat a pan with oil and cook it on high heat for a few minutes, leaving the vegetables crisp, season with salt and pepper.
Take the mozzarella and cut it into coarse slices, put it to drain in a colander for about 30 minutes.
Put on the fire a pot with water brought to a boil and season with salt, pour to cook the gluten-free gnocchi for about 4 / 5 minutes until they have come to the surface. In a separate pan melt the butter over a gentle flame, drain the gnocchi and let it freeze a few minutes.
At this point place a circular dough cup in the middle of a plate, pour two tablespoons of vegetables crushed with the spoon surface, add the gluten-free gnocchi creamed in butter, and complete with a small piece of mozzarella a sprig of saffron and a mince of black pepper.

Recipe by Chef Marco Scaglione
Photo Iuri Niccolai