Rainbow Potato Gnocchi
If you're a fan of Italian cuisine you probably know all about Gnocchi! This classic dish is traditionally prepared from potatoes and flour. I decided to put a fun twist to this tasty dish by adding some color! You will be happy to know that these are colorful without the use of any artificial food coloring! These are red, orange and green thanks to the power of nature. The colors are from beets, sweet potatoes, spinach and basil! Incorporating these veggies into the recipe gives each gnocchi its own unique flavor. I hope you enjoy this recipe as much as I did!
Time: 1 Hour
2 Medium Idaho potatoes
1 Medium sweet potato
3 cups of flour (or more)
1 Small Red beet
1 Cup of Spinach
1 Cup of Fresh Basil
Salt/Pepper to taste
1 tsp water
*key 1 potato = 1 cup of flour (more or less)
1. Steam the Idaho potatoes in a large pot using a steam basket until the potatoes are soft.
2. In a separate pot, steam 1 beet cut into pieces. Steam until soft.
3. In another pot, steam the cut sweet potatoes until soft.
4. When the potatoes are fully cooked, separate the Idaho potatoes and sweet potatoes into separate glass bowls for mashing.
5. In a large glass bowl, mash the potatoes with a potato masher. Do not put potatoes in a food processor or blender... they will become too gummy.
4. Equally separate the mashed potatoes into 3 glass bowls. 2 Bowls should be the mashed Idaho potato and 1 bowl should be sweet potato.
5. Using a magic bullet or other small blender, blend your spinach, basil and 1 tsp water until smooth. Add this to one of your bowls that has the Idaho Potato mash.
6. Using your steamed red beet, place it in the magic bullet and blend until smooth. When blended, add it to the other Idaho potato mash bowl.
7. Add salt/pepper to taste and make sure all bowls are well combined but not over mixed.
8. Add 1 Cup of flour to each bowl and knead with your hands.
9. Once you are able to form your rainbow gnocchi into dough ball you can begin shaping them.
10. Shaping method: I roll a small piece of the dough into a ball, then press with a fork and shape them into a traditional gnocchi shape. (see photo above for reference) Finally, I'll dust them with some flour so they don't stick to each other.
11. Once your gnocchi's are shaped, place them on parchment paper or a well floured plate.
12. To cook your gnocchi, simply bring a pot of water to boil and cook until the gnocchi begin to float. It should only take about 2 min. Once they are cooked, strain them and serve with your favorite Italian tomato sauce. Top with some fresh basil and Voila! Enjoy my friends.
Recipe By: Jovana Capric
Oil Free, Nut Free