Saffron Gnocchi with Asparagus and Morels

Preparation/cooking time: ca. 45m

For 4 servings

Nutritional Information

Contains 402 Kcal


  • 1 dl gluten-free vegetable bouillon
  • 2 tbsp. olive oil
  • 1.5 dl lactose-free cream
  • 3 tbsp. chervil, broken into pieces
  • a little pepper
  • 100 g gluten-free flour (Schär)
  • 100 g lactose-free low-fat quark
  • 550 g mealy potatoes (e.g. Bintje, Urgenta)
  • a little salt
  • 1 pinch nutmeg
  • 2 sachet saffron
  • 500 g green asparagus
  • 1 spring onions
  • 75 g fresh morel mushrooms

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  • Cook the potatoes in their skins until soft, peel while still hot and press through a ricer. Leave to cool. Add the flour, quark, salt, saffron and nutmeg and mix well. Shape into balls (2 – 3 cm Ø) and set aside. Preheat the oven to approx. 75°C and place an oven-proof platter in the oven.
  • Cut off the woody end of the asparagus and cut the asparagus diagonally into 2 cm small pieces. Cut the spring onions, including the green part, into thin rings. Halve the larger morels, wash thoroughly under a cold tap to remove all sand residues. Pat dry with kitchen paper. In a frying pan, sauté the spring onions, asparagus and morels in the hot olive oil. Add the vegetable stock and cook for a few minutes without the lid on. Stir in the cream, season well with salt and pepper and allow to reduce slightly.
  • In a large pan, bring salted water almost to the boil. Cook the gnocchi in the salted water, in batches, for about 2 minutes. As soon as they rise to the surface, remove them with a slotted spoon. Drain and keep warm in the oven on the platter.
  • Scatter the chopped chervil over the asparagus and the morels and serve hot with the gnocchi.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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