Colorful Gnocchi with Yogurt Sauce
Category: First Courses | Servings: 4
These colorful gnocchi, made from a combination of vibrant spinach and sweet pumpkin, are paired with a rich and creamy yogurt sauce that adds a tangy balance to the dish. Perfect for a special occasion or a comforting dinner, this recipe brings together fresh flavors with a delightful texture. Let’s dive into how to make this gorgeous dish from scratch.
Ingredients
For the Gnocchi:
| Ingredient | Quantity |
|---|---|
| Spinach | 200g |
| Potatoes (for spinach) | 350g |
| All-purpose flour (00) | 150g |
| Salt (for dough) | To taste |
| Black pepper (for dough) | To taste |
| Yellow pumpkin | 175g |
| Potatoes (for pumpkin) | 175g |
| All-purpose flour (00) | 90g |
| Egg | 1 |
| Salt (for dough) | To taste |
For the Yogurt Sauce:
| Ingredient | Quantity |
|---|---|
| Greek yogurt (2% fat) | 500g |
| Grana Padano PDO cheese | 20g (grated) |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | To taste |
| Grana Padano PDO cheese | To taste |
| Fresh sage leaves | For garnish |
Instructions
Preparing the Gnocchi:
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Boil the Potatoes: Begin by boiling all the potatoes (both for the spinach and pumpkin gnocchi) with their skins on. Ensure that they are of similar size for even cooking. Boil them for 30-40 minutes, or until tender.
-
Roast the Pumpkin: While the potatoes are cooking, preheat your oven to 180Β°C (160Β°C for fan-assisted ovens). Cut the pumpkin into wedges, remove the skin, and arrange the pieces on a baking tray lined with parchment paper. Roast them for 20-25 minutes or until the pumpkin is soft and easily pierced with a fork.
-
Mash the Potatoes: Once the potatoes are boiled, peel them and pass them through a potato ricer or a potato masher to get a smooth consistency. Divide the mashed potatoes into two separate bowls β one for the spinach gnocchi and the other for the pumpkin gnocchi.
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Prepare the Spinach Gnocchi:
a. Blanch the spinach by briefly boiling it, then squeezing out excess water. Finely chop the spinach.
b. Add the spinach to one of the mashed potato bowls, and then mix in 150g of all-purpose flour, the egg, a pinch of salt, and black pepper. Work the mixture into a dough, ensuring itβs well combined.
c. Roll out portions of the dough into long ropes, and cut into gnocchi-sized pieces. Use a fork or gnocchi board to create the characteristic ridges. -
Prepare the Pumpkin Gnocchi:
a. Mash the roasted pumpkin and combine it with the mashed potatoes. Add 90g of flour, salt, black pepper, and a pinch of nutmeg to the mixture.
b. Roll into ropes and cut into gnocchi-sized pieces. Again, use a fork or gnocchi board to shape and create the ridges. -
Cook the Gnocchi: Bring two separate pots of salted water to a boil. Add the gnocchi one type at a time, cooking them in batches. As they rise to the surface, they are ready to be removed using a slotted spoon and set aside.
Preparing the Yogurt Sauce:
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Heat the Yogurt: While the gnocchi are cooking, heat the Greek yogurt in a pan over low-medium heat, stirring occasionally to avoid curdling.
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Season the Sauce: Once the yogurt is warmed through, season it with salt, black pepper, and a dash of grated Grana Padano cheese. Stir until smooth and creamy. Keep the sauce warm.
Assembling the Dish:
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Plate the Gnocchi: Divide the yogurt sauce between your serving plates. As each batch of gnocchi finishes cooking, gently place it on top of the yogurt sauce.
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Finish and Serve: Sprinkle the gnocchi with more Grana Padano cheese and garnish with fresh sage leaves. Serve immediately while hot.
Serving Tips:
Serve these colorful gnocchi with a light green salad or a glass of crisp white wine for a delightful meal. The combination of creamy yogurt sauce and the soft, pillowy gnocchi makes this dish a real treat for the tastebuds.
Enjoy your delicious, colorful gnocchi with a creamy yogurt sauce!
