Light as a cloud, soft as a pillow, and simply delicious. Gnocchi, the potato-based pasta is known as a soft and starchy pasta that goes great with any Italian sauce. Typically, gnocchi is simply made of potatoes and looks like a potato dumpling, but you can make it more exciting with some colorful and tasty additions.
Ingredients
- 1.5 pounds starchy potatoes (like russet potatoes)
- 1 cup all-purpose flour (with some extra if needed)
- 4 tablespoons olive oil
- 3 Oz peeled and grated beet
- 3 Oz spinach
- Salt and pepper.
Red
- Heat 2 tablespoons olive oil in a pan.
- Add the beets, seasoning to taste.
- When soft, blend until you get a smooth mash.
Green
- Chop the spinach
- Cook in 2 tablespoons olive oil, seasoning to taste.
- When soft, rinse and squeeze dry.
- Blend until you get a smooth mash.
White
- Heat an oven to 400F and bake the potatoes for an hour until tender.
- Open the potatoes to let the steam out, scooping the flesh out.
- Mince the potato flesh.
Gnocchi
- Split the potato flesh to three parts
- Add the “green” to one part, and the “red” to another part
- Sprinkle ¼ cup flour onto each part and knead until a stable dough
- Roll into a rope and cut to 1/2-inch pieces.
Cook
- Boil a large pot of water, lightly salted
- Throw the gnocchi into the water, stir gently, leave until they float.