Tricolor Potato Gnocchi

To prepare the tricolor potato gnocchi, wash the potatoes, place them in a pot full of water without peeling them 1, and boil them for about 30 minutes or until they are soft. Meanwhile, take care of the spinach, wash the leaves, then heat the oil in a pan, add the spinach 2, cover with a lid 3, and let them wilt for 5 minutes or until they are tender.

Once cooked, put them in a blender cup 4, blend them with an immersion blender 5 until you obtain a puree 6 which you will set aside.

Now take care of the sauce: heat the oil in a pot with a garlic clove, then add the tomato purée 7 and cook for about 30 minutes on low heat, stirring occasionally. While the sauce is cooking, take the cooked potatoes, mash them with a potato ricer while still hot with the skin on (or peeled as you prefer), and collect the puree in a bowl 8. On a work surface, pour the flour (you can hold back a bit from the indicated amount and add as needed: for these doughs, in fact, you need to adjust by eye, as the absorption level of the flour used may vary or depending on the type of potatoes chosen), add the still hot potato puree 9,

the fine salt 10 and the beaten eggs 11. Now knead vigorously by hand 12

to obtain a homogeneous and compact dough 13 that you will divide with a dough cutter into three equal parts of about 14.8 oz each 14. In one piece, add the tomato paste 15

knead with very little flour until you get a uniform color 16. Set aside for a moment, sprinkle the work surface again with very little flour, and add the spinach puree to another piece of dough 17, knead until it takes on a nice uniform green color 18.

This way, you will obtain three different colors: white, red, and green 19. Take a piece of dough and divide each dough into pieces 20 from which to make logs 0.4 inches thick 21,

cut them into pieces of about 0.6 inches with a knife (slightly floured) or a dough cutter (22-23) and place them on a tray floured with re-milled semolina flour to prevent them from sticking together. Meanwhile, your tomato sauce will be cooked, remove the garlic clove 24 with kitchen tongs

and scent with fresh basil leaves 25. Bring a pot full of salted water to a boil, then cook the tricolor potato gnocchi for a few minutes 26: they will be ready when they float to the surface. While the gnocchi are cooking, pour a base of tomato sauce into the serving plates 27;

as soon as the gnocchi reemerge on the surface, carefully drain them with a slotted spoon 28 and place them on individual serving plates 29, garnish with basil leaves 30, and serve your tricolor potato gnocchi hot!