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This homemade tricolor gnocchi will trick your date into thinking you're a legit chef!

Tricolor Gnocchi

Ingredients

  • Butternut squash gnocchi:

  • 1 cup mashed butternut squash

  • 1/3 cup mashed potatoes

  • Salt and pepper

  • Nutmeg

  • 1/2 cup Parmesan cheese, grated

  • 1 egg yolk

  • 1 1/2 cups flour

  • Spinach gnocchi:

  • 1 cup cooked spinach, pureed

  • 1 1/2 cups mashed potatoes

  • 1/2 cup Parmesan cheese, grated

  • 1 1/2 cups flour

  • 1 egg yolk

  • Salt and pepper

  • Nutmeg, as needed

  • Beetroot gnocchi:

  • 1 1/4 cups mashed potatoes

  • 1/2 cup cooked beetroot, pureed

  • 1 egg yolk

  • 1 1/2 cups flour

  • 1/2 cup Parmesan cheese, grated

  • Salt and pepper

  • Nutmeg, as needed

  • Four cheese sauce:

  • 2/3 cup heavy cream

  • 2 tablespoons garlic, minced

  • 1/2 cup mozzarella cheese, grated

  • 1/2 cup Gruyere cheese, grated

  • 1/2 cup Parmesan cheese, grated

  • 1/4 cup Roquefort cheese, grated

  • 1/2 cup fresh basil, minced

  • Salt and pepper

  • Olive oil, as needed

Instructions

  1. Butternut squash gnocchi: In a bowl, add the pureed butternut squash, mashed potatoes, salt, pepper, nutmeg, cheese, egg yolk and flour. Combine by hand.

  2. Add flour to a countertop and roll dough into cylinders. Cut into 1-inch pieces and roll them on a fork to give them the proper shape. Set aside on a floured baking sheet.

  3. Spinach gnocchi: In a bowl, add the spinach, mashed potatoes, salt, pepper, nutmeg, cheese, egg yolk and flour. Combine by hand.

  4. Add flour to a countertop and roll dough into cylinders. Cut into 1-inch pieces and roll in more flour, then set aside on a floured baking sheet.

  5. Beetroot gnocchi: In a bowl, add the beetroot, mashed potatoes, salt, pepper, nutmeg, cheese, egg yolk and flour. Combine by hand

  6. Sprinkle countertop with flour and make cylinders with the dough. Cut into 1-inch pieces and roll them on a gnocchi board to give them the proper shape. Set aside on a floured baking sheet.

  7. Cook gnocchi in salted, boiling water until they float to the top.

  8. For the sauce: In a large pan, saute the garlic in olive oil. Add the cream, mozzarella cheese, Gruyere and Parmesan. Keep stirring the mix until all the cheese melts. Add the Roquefort cheese, salt and pepper. Add the cooked gnocchi and minced basil.

Tricolor Gnocchi
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