THREE COLOUR GNOCCHI

Ingredients:

One medium size potato per person.
One slice of squash.
One red beet (fresh or canned)
Fresh parmesan cheese
Extra virgin olive oil
Salt.
Flour as needed for desired consistency
1 whole egg
1 separated egg white

 

 

 

Prepare the regular Gnocchi recipe:

Use old potatoes, not new ones.
Cook the potatoes in salted water with the skins until tender
Could be prepared the day before or early in the day.
They must be “dry” before use, for best results.
Peel and mash the potatoes.

In a separate bowl, mix well one whole egg, plus an extra egg white, 1 tbsp. salt, 1 tbsp. extra virgin olive oil.  Add this mixture to the potatoes.

The 3-colors come from the plain gnocchi, beet gnocchi and squash gnocchi.

Beet gnocchi:  first boil the beet if it is fresh, slice it.  Set aside.

Squash gnocchi:  Put the squash in the oven at 350 degrees for an hour, with a drop of olive oil and salt.  In the last 15 minutes of cooking, place the beet in the oven to dry.
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Once cooked, mash the squash and add salt to taste.  Set aside.
Mash the beet, add salt to taste.  Set aside.
Divide the mashed potatoes into three parts, leaving one third for the plain potato gnocchi.
One third will be hand mixed with the squash – consisting of half potatoes, half squash.
The last third will be mixed with the beets, adding it little by little, also approximately half potato, half beet.

Knead each of the three colored amounts separately on a floured board until smooth.  Roll into long sausages and cut into ½ inch slices and roll in flour.
Place the gnocchi in salted, boiling water, all 3 colors together.  Once they surface, they are ready to serve with either melted butter, or tomato sauce, or just a good freshly pressed extra virgin olive oil -  all topped with abundant parmesan cheese.

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