Wash 500 grams of potatoes and cook in salted water, drain, peel and chop finely. Add flour, salt and egg. On a pastry board, work carefully the dough until is ready and cut it into long strips, like the size of a thumb. With the help of the palms of your hands try to make them more “cylindrical” you can and cut them into small pieces (gnocchi). In a pan, fry oil, garlic and parsley add shrimp, shellfish various, scallops etc .. and saffron previously put in warm water. Saffron besides giving color will add a touch of spice to the dish. Cook slowly for about 20 minutes. Boil water, pour gnocchi and cook for a few minutes. Drain and add to the pan with the seafood. Serving hot.
Take a big piece of Chianina IGP (the white giant of Tuscany) topside of at least three pounds. Insert in small h...