Colored gnocchi with yogurt sauce
- Vegetarian
- Energy Kcal 538
- Carbohydrates g 71
- of which sugars g 5.8
- Protein g 24.1
- Fats g 17.5
- of which saturated fat g 8.76
- Fiber g 4.35
- Cholesterol mg 81
- Sodium mg 731
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 1 h 5 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're looking to mix things up with a classic Italian dish, gnocchi colorati is definitely your ticket. Imagine this: fluffy gnocchi di patate gets a makeover with pumpkin and spinach. I mean, really really good stuff. You've got the natural sweetness of pumpkin and the rich, earthy flavor of spinach. It’s a whole experience. Plus, the visual appeal? Stunning. Seriously. In regions like Lombardy and Veneto, folks love innovating with traditional recipes—and this dish is a perfect example of that.
Incorporating pumpkin and spinach makes it not only visually appealing but gives you a unique, tender bite that just elevates the gnocchi experience. And look, the mixture of ingredients brings a refreshing twist to the beloved cucina italiana tradizionale. And here's the thing, the real magic happens when you add that creamy salsa allo yogurt on top. This sauce stands out by swapping the usual butter or tomato for something lighter and, honestly, a bit more tangy.
Made with yogurt, grated Grana cheese, a hint of nutmeg, and a sprinkle of black pepper, it’s a nod to Northern Italian style. Super super tasty. This ricetta gnocchi colorati keeps things simple yet feels innovative, especially if you're used to the usual gnocchi sauces. As the sauce melts over the hot gnocchi—it's seriously good—it becomes extra moist and perfectly ties all the flavors together.
Even those who typically prefer the traditional vibe appreciate how well this combination works. It's the perfect dish for anyone eager to try a creative twist on a traditional Italian plate that not only satisfies your taste buds but also gives you a fresh take on a meal. Honestly, once you try it, it’s tough to resist going back for more. So, if you're up for something different, give these colorful gnocchi a shot and enjoy a delicious journey through the heart of Italy. Really, you can't go wrong.
INGREDIENTS
- Ingredients for Green Gnocchi
- Spinach 6 ½ cups (200 g)
- Potatoes 0.75 lb (350 g)
- Type 00 flour 1 ¼ cup (150 g)
- Fine salt to taste
- Black pepper to taste
- for Pumpkin Gnocchi
- Yellow squash ¾ cup (175 g)
- Potatoes 0.4 lb (175 g)
- Type 00 flour 3.2 oz (90 g)
- Eggs 1
- Fine salt to taste
- for the Yogurt Sauce
- Greek yogurt 2% fat 2 cups (500 g)
- Grana Padano PDO cheese 0.7 oz (20 g) - (to grate)
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste - (to grate)
- for Garnishing
- Grana Padano PDO cheese to taste - (to grate)
- Sage to taste
How to prepare Colored gnocchi with yogurt sauce
To prepare the colored gnocchi with yogurt sauce, start by boiling the potatoes all together (which you will then divide into two different bowls according to the indicated amounts): in a pot, cook the potatoes (preferably all of the same size) by boiling them with the skin on for 30-40 minutes 1. Cut the pumpkin into wedges, remove the skin, and place them on a baking sheet lined with parchment paper 2, bake them for about 20-25 minutes in a preheated static oven at 356°F (or 320°F in a fan oven for 15 minutes) until soft 3.
When the potatoes are cooked, pass them through a potato ricer 4 and collect the pulp in two separate bowls. In one bowl, proceed with the dough for the pumpkin gnocchi, also add the pumpkin pulp passed through the potato ricer 5, then add the flour 6,
the egg, cinnamon, nutmeg, salt, and pepper, and knead the ingredients 7 together until you obtain a homogeneous, smooth but not hard dough. On a floured surface, form long sticks 8, which you will cut with a dough cutter (or a knife) into pieces the size of a large hazelnut 9.
Once you have the pumpkin gnocchi, pass them one by one over the tines of a fork or the specific gnocchi board to give them the characteristic ridges 10 and place them on a floured tray, spaced apart. Now, take care of the dough for the spinach gnocchi: sauté the spinach in a pan with a little olive oil 11 to soften them 12
then chop them with a knife 13 and add them to the remaining potato puree, add the flour 14 and salt, and knead until you get a compact dough. Form the gnocchi following the same procedure: form long sticks, which you will cut into pieces the size of a large hazelnut 15. Once you have the spinach gnocchi, pass them one by one over the tines of a fork or the specific tool to give them the characteristic ridges and place them on a floured tray.
Put two pots with plenty of salted water on the heat and bring them to a boil, which will be used for cooking the gnocchi. Meanwhile, prepare the yogurt sauce: heat the yogurt in a pan, season it with salt, pepper 16, grated Grana Padano 17, and flavor with nutmeg 18.
Cook the gnocchi separately, meanwhile, pour the yogurt sauce into the serving dishes, and as soon as the gnocchi rise to the surface, drain them with a slotted spoon (19-20) and distribute them on the plates over the sauce, season with grated Grana and garnish with sage leaves. The colored gnocchi with yogurt sauce are ready, enjoy them while hot 21!