There are dishes that work because they don’t force anything. Recognizable ingredients, clean flavors, measured contrasts.
Potato gnocchi with cod, saffron, and crispy onion are built on this idea: a delicate yet complete first course, where every element has a clear role and nothing is merely decorative.
The softness of the gnocchi meets the natural saltiness of the cod, saffron ties everything together with a warm, deep note, and the crispy onion closes the dish with a dry, decisive texture. A simple balance, but far from obvious.
A seasonal dish, without forcing things
This recipe fits well with the cooler months, when you want comforting dishes that don’t feel heavy. Cod, a historic ingredient in Italian cooking, is treated with respect, without being covered by rich sauces or overpowering aromas.
Saffron is not the main character: it works quietly in the background, adding color and continuity to the dish.
Ingredients (serves 4)
• 1 kg potatoes
• 300 g all-purpose flour
• 1 egg
• 400 g salt cod, already soaked
• 1 sachet saffron
• 2 red onions
• Extra virgin olive oil, as needed
• Salt and black pepper, as needed
• Fresh chopped parsley (optional)
Preparation
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The gnocchi
Boil the potatoes with their skins on in cold salted water. When tender, drain them, peel while still hot, and mash them.
Add the flour, the egg, and a pinch of salt. Mix quickly, without overworking the dough, until smooth.
Form ropes, cut them into small pieces, and roll them over the tines of a fork to create the classic ridges. Set aside on a floured surface. -
The crispy onion
Slice the onions very thinly. Heat a drizzle of extra virgin olive oil in a wide pan and add the onions.
Sauté over high heat for a few minutes, stirring often: they should lightly brown while staying dry and crisp. Season with salt and pepper and set aside. -
Cod with saffron
Cut the cod into evenly sized pieces. Heat a drizzle of extra virgin olive oil in a pan and gently sauté the cod.
Dissolve the saffron in a little hot water and add it to the fish. Let it cook until the cod is tender and well coated with the cooking juices. Season with salt and pepper. -
Cooking the gnocchi
Cook the gnocchi in plenty of boiling salted water. When they float to the surface, lift them out gently with a slotted spoon. -
Assembly
Add the gnocchi to the pan with the cod and saffron, tossing briefly to combine the flavors without breaking them.
Plate and finish with the crispy onion. If you like, add a light sprinkle of fresh parsley.
A dish built on textures
The strength of this recipe lies in contrast:
• soft (gnocchi),
• juicy (cod),
• enveloping (saffron),
• crisp (onion).
A balanced dish, suitable both for a carefully prepared lunch and for a more intimate dinner, showing how even a few ingredients can create something complete and coherent.
