Christmas Gnocchi

Multicolored gnocchi with a creamy, bacon-y sauce is the tastiest holiday miracle.


  • 400 grams potatoes
  • 150 grams bread flour
  • 2 tablespoons parmesan cheese
  • Salt
  • 20 grams pumpkin paste
  • 20 grams spinach paste
  • 20 grams tomato paste
  • Cheese sauce:
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 onion, minced
  • 30 grams bacon
  • 2 tablespoons white wine
  • 200cc milk
  • 80 grams shredded cheese
  • 1/2 teaspoon bouillon granules
  • 2 teaspoons sugar
  • Salt
  • Pepper
  • Parsley
  • Ground pepper


  1. Boil potatoes until soft and drain to get rid of excess moisture.
  2. Mash the potatoes and set to the side.
  3. Peel kabocha pumpkin wrap in plastic. Microwave at 600 watts for 5-8 minutes or until soft.
  4. Boil spinach until soft. Drain and put through food processor until smooth.
  5. Prepare a large pot of water (1 liter) with 2 teaspoons salt.
  6. Combine together potatoes, flour, parmesan cheese and salt. Mix well and knead until dough forms.
  7. Divide dough into three. Add in the vegetable pastes into each portion and knead until uniform in color.
  8. Make small balls with the dough and roll into balls. Press lightly on top with a fork.
  9. Bring the pot of water to a boil. Add in gnocchi and boil until they float to the surface.
  10. In a frying pan, saute the garlic with some olive oil until fragrant. Add minced onion and saute for a minute. Add in white wine and cook to let the alcohol evaporate.
  11. Add in milk, shredded cheese, bouillon granules, sugar, salt and pepper. Bring to a boil, then turn off the heat. Mix well until cheese has melted.
  12. Combine sauce with the drained gnocchi and serve immediately.