Tricolore Potato Gnocchi
Category: Main Courses
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| White Potatoes | 1 kg |
| All-Purpose Flour | 300 g |
| Fine Salt | 5 g |
| Eggs | 118 g |
| Spinach | 75 g |
| Extra Virgin Olive Oil | 20 g |
| Tomato Paste | 40 g |
| Tomato Sauce | 500 g |
| Garlic | 1 clove |
| Fresh Basil | 3 leaves |
| Extra Virgin Olive Oil | 20 g |
| Fine Salt | to taste |
Instructions
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To prepare the tricolore potato gnocchi, begin by washing the potatoes thoroughly. Place them in a pot of water, leaving the skin on. Once they are cooked through and soft, remove them from the water and transfer them to a blender or use an immersion blender to create a smooth potato puree.
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Now, for the sauce: In a separate pan, heat the extra virgin olive oil over medium heat and add the garlic. Once the garlic begins to brown slightly, pour in the tomato sauce and let it simmer. Season with salt to taste and set aside.
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For the gnocchi dough: On a clean surface, pour out the all-purpose flour (you can reserve a bit of the flour for later adjustments, as different types of flour absorb varying amounts of liquid). Add the hot potato puree to the flour and season with a pinch of salt. Mix by hand until you form a smooth, firm dough.
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Now, divide the dough into three portions. To one portion, add the tomato paste and knead until the dough becomes a bright red color. For the second portion, add the fresh spinach puree and mix until the dough turns a vibrant green. Leave the third portion as it is to maintain the white color. These three colors—white, red, and green—will create the “tricolore” effect for the gnocchi.
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Once the dough is ready, roll each portion into long ropes about 1.5 cm in diameter. Cut the ropes into small pieces (gnocchi). Using a floured knife or pastry cutter, slice each rope into small bite-sized pieces. Be sure to flour each piece lightly and place them on a tray dusted with semolina flour to prevent them from sticking.
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While preparing the gnocchi, bring a pot of salted water to a boil. Once boiling, gently drop the gnocchi into the water. They are done when they float to the surface. This should only take a few minutes.
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Using a slotted spoon, carefully remove the gnocchi from the water and add them directly into the prepared tomato sauce. Gently toss to coat the gnocchi in the sauce, ensuring each piece is well-covered.
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To serve, garnish with fresh basil leaves for a delightful aromatic finish. Enjoy the colorful, flavorful tricolore potato gnocchi with a hint of Italy in every bite!
Tips
- When preparing the gnocchi dough, feel free to adjust the amount of flour slightly, as the absorption can vary depending on the type of potatoes and flour used.
- If you prefer a richer flavor in the sauce, you can add a pinch of sugar to balance out the acidity of the tomatoes.
- For a more intense spinach flavor, you can sauté the spinach briefly in olive oil before pureeing it.
These tricolore potato gnocchi are a beautiful and delicious twist on traditional gnocchi. With vibrant red, green, and white colors, they’re perfect for a festive meal or to add a pop of color to your regular dinner table. The combination of the soft potato gnocchi and rich tomato sauce will have everyone asking for seconds!
