Yes....everything started with colored potatoes.....
On Saturdays, we go to the Farmers Market. We like to go there because we find everything we like such as Swiss chard, fresh berries, and good potatoes. The first time we ate colored potatoes, it was in Chiloe , and that was more than 20 years ago. I never thought that I will eat them again here in Canada.
Therefore, we bought some coloured potatoes, and my husband asked me....Why don't we make some colourful gnocchis with goat cheese and pumpkin sauce?......The result was very good from a taste point of view; nevertheless, it was not as colourful as we expected.....
Just a "normal" gnocchi dish....
When we cut them, we noticed that it was an explosion of colours in our dish....
Our First Colored Gnocchis
Therefore, we have decided to make it once again, making them very colourful and appealing to the senses.....
We started all over again....We went to the Farmers Market, bought coloured potatoes, pumpkin, goat cheese, but this time we included beets and spinach......
And here is the result.....................
As you present this dish on the table
Full of color, funny and yummy!!
The kids just love it!!.....we presented this dish as a painter's palette for them......
A simple dish with wonderful ingredients
This colorful, simply, tasty, and home made gnocchis post is dedicated to TITO...el Blog!! Tito is a wonderful person that makes us laugh with his stories, and shares with us wonderful recipes. I always say to him that he should have a TV program named "Cooking and Laughing with Tito!".....it will be a hit. Not only he dedicated a great Cocido Gallego to me because of the colours of my blog, but also he has made my Pimientos en Aceite de Oliva which has made me very proud....Thanks Tito!! ....I hope you will enjoy the colours of this dish!!.....
Here goes the recipe:
2 pounds of blue potatoes
2 pounds of red potatoes
2 pounds of white potatoes
1 bunch of spinach
Parmiggiano reggiano cheese
1 chopped onion
1 pound of pumpkin (or more as you wish)
1 spoon of white wine
1 cup of cream
200 grams of goat cheese
You can use your own gnocchi recipe . Here is what I do (my proportion is for a cup of cooked mash potatoes):
Peel the blue potatoes, and cook them. Once they are cooked, make mash potatoes. Measure one cup of mash potatoes (cold), put in a bowl and mix with 1 egg, 2 spoons of Parmiggiano Reggiano cheese, salt, nutmeg, and flour as needed to make a dough that holds together, but do not stick in to your hand. Make the gnocchis, and set aside to dry them.
Peel the red potatoes, and cook them. Once they are cooked, make mash potatoes. Measure one cup of mash potatoes (cold), put in a bowl and mix with 1 egg, 2 spoons of Parmiggiano Reggiano cheese, salt, the juice of half beet (I used a juice extractor), nutmeg, and flour as needed to make a dough that holds together, but do not stick in to your hand. Make the gnocchis, and set aside to dry them.
Peel the white potatoes, and cook them. Once they are cooked, make mash potatoes. Wash the spinach, cook it "al dente", and let it cool. Blend the spinach with one egg in a blender. Measure one cup of mash potatoes (cold), put in a bowl and mix with 2 spoons of Parmiggiano Reggiano cheese, salt, nutmeg, the mix of egg and spinach, and flour as needed to make a dough that holds together, but do not stick in to your hand. Make the gnocchis, and set aside to dry them.
For the sauce:
Cut the pumpkin in pieces, and cook it in the oven until fully cooked. Let it cool. Blend the pumpkin with the cream in a blender. Set aside.
In a pot, heat olive oil and cook the chopped onion until is translucent (with the sage). Add the spoon of wine, salt, pepper and nutmeg. Let the alcohol evaporate. Discard the sage. Add the pumpkin with the cream. Incorporate the goat cheese in pieces. Taste for salt, pepper and nutmeg. Let it simmer at low heat for 6 minutes.
Cook the gnocchis in three different pots with boiling water and salt (to avoid mix in colours). When they get up to the top of the water, take them out and place them in a big bowl. Once they are cooked, mix them with the sauce, serve them, and add Parmiggiano Reggiano cheese if you want. Enjoy this colourful, tasty and healthy dish!!
wonderful clicks..looks yummy..wonderful colour comboReplyDelete
WOW!!! ma che belli questi gnocchi! particolarissimi e colourful!!! baci!ReplyDelete
Suhaina....Thank you very much!!....I'm glad you like it!!....Abrazotes, MarcelaReplyDelete
Giulia.....Molto Grazie!!....Io sono felice que el mio gnocchi sea bello per te!!....Abrazotes, MarcelaReplyDelete
¡Pero qué bonitos!. La verdad es que nunca he probado las patatas de colores... aquí en España no suelen verse.ReplyDelete
No me extraña que a los chicos les encanten, ¡si son preciosos!.
Que original este plato, nunca vi algo igual con papas de colores.ReplyDelete
Los Gnocchis, me parecen muy similares a los ñoquis.
Les dejo aqui la receta de Ñoquis de papas, un plato mas clasico, pero igual de rico.
Además te invito a que visites el blog:
recetas de cocina faciles y si te gusta puedas incluirlo en la lista de blog que sigues.
Que lindos¡¡¡¡la verdad que yo tampoco he vistoReplyDelete
nunca patatas así,pero las tuyas son una maravilla de colores y deben estar deliciosas.
Un besote enorme.