How to do it? With vegetables! From red to green, children (and others) will love it!
Thursday gnocchi! Simply dressed with butter and sage, with a tomato sauce and basil or a ragout, of meat or fish, are the passion of adults and children. The important thing is the raw material, or the potatoes with which they prepare. If we have already talked about the most common mistakes we all make in preparing gnocchi, today we propose to make them even more aesthetically pleasing. Have you ever tried making colorful dumplings?
10 gnocchi errors
The orange dumplings
Soft and delicious, i pumpkin gnocchi they are prepared in many different ways, with or without potatoes, but also with ricotta or without gluten. Sweet and delicate, they are seasoned with butter, sage and parmesan, or with one cheese cream – try with the Montasio melted for example – and toasted hazelnuts, or with crispy speck and cream.
The red dumplings
To get pink and red dumplings, try the le beets: simply blend a pre-cooked product and add it to potatoes and flour in the dough. Be careful though that the beetroot can wet and make the dough liquid, so adjust the amount of flour accordingly. They will not only be beautiful to look at, but also tasty. Season with pesto, or with butter and lemon zest.
Green dumplings
A common and always delicious variant of gnocchi is that with spinach, which gives life to bright green gnocchi. Also in this case, fresh spinach will be added to the dough: follow the spinach gnocchi recipe. The most suitable seasoning? In addition to the more classic ones, in this case you can also choose a fish sauce you hate cheese.
The blue dumplings
The purple potatoes they give the gnocchi a bluish color. These potatoes are quite sweet and resemble hazelnuts. They also have a powdery pulp. Combine them with a sauce that gives a chromatic contrast, for example one Parmesan cream.
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