Rainbow Gnocchi

When I was a kid, my mother made dumplings or spaetzle. That was part of my Eastern European heritage. I was much older before I tasted gnocchi for the first time. Similar to dumplings, gnocchi are Italian in origin.

Made with cooked potatoes, flour and eggs, when done right, gnocchi are quite light and tender. I wish I could remember where I got this recipe. I have a hand written copy of it- but it isn’t my handwriting. This is the version I have been making forever. The original recipe calls for steaming the potatoes, but I will admit to baking them or using leftover boiled potatoes. I sometimes use red skinned or Yukon Gold, too, with nice results. All methods produced a product I was happy with.

A few times, I decided to go off course a bit, and make gnocchi using additional ingredients.  Ingredients that changed the color and  the flavor, but still left me with the gnocchi I loved.

Two of my favorite “non-traditional” gnocchi recipes include using sweet potatoes or beets. These ingredients make for very colorful, tasty gnocchi. So here are the recipes for all three recipes.  They make a great addition to any Spring menu.

While traditional gnocchi are rolled over the tines of a fork to get a grooved surface, I didn’t do it this time. I just rolled the dough into ropes and cut into small pieces. Not quite as pretty, but the taste is still wonderful.

Classic Gnocchi

4 small russet potatoes, 22-24 oz. total, peeled, diced into 1/2-inch cubes
1 egg
2 T. whipping cream
1 1/4 t. salt
1/8 t. nutmeg
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Add egg, cream, salt and nutmeg and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and roll each piece over the tines of a fork or over a wire whisk to make grooves in them. Arrange finished gnocchi in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the gnocchi in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter and Parmesan cheese or with a favorite pasta sauce.

Sweet Potato Gnocchi

1 c. mashed, cooked sweet potatoes

1/2 c. mashed, cooked russet potatoes

2 eggs

1 t. salt

1 t. turmeric, optional

2 c. flour or more

Get a pot of water boiling. In mixing bowl combine the sweet potatoes with the eggs and seasonings. Add about 1 1/2  cups of the flour and stir until a soft dough forms. Continue adding flour, a little at a time, until the dough can be handled without sticking to your hands but is still soft. Take about 1/4 of the dough at a time and roll into a rope, about 15 inches long,  on a floured work surface. Cut dough into 1/2 thick pieces. Place pieces in a pot of boiling water and after a few minutes the gnocchi will float to the top. Cook them for several minutes after they have risen to the top of the pot. Remove with a slotted spoon and drain. If you aren’t going to use them right away drizzle with a little oil to prevent sticking or toss with butter. You can also run a little cold water over them instead. Repeat with the remaining dough.

Beet Gnocchi

2 small russet potatoes, 11-12 oz. total, peeled, diced into 1/2-inch cubes
2 medium/small beets, roasted, skin on, cooled
1 egg
1/4 c. whipping cream
1 1/4 t. salt
¼ t. dill weed
1 1/2 c. (about) flour
Steam potatoes over boiling water until tender, about 12 minutes. Place in bowl and mash or put potatoes through a ricer. Place in bowl and cool about 10 minutes. Remove skins from cooled beets and dice. Place beets in a food processor or blender. Add the cream and process until smooth. Combine with potatoes, egg, salt and dill and mix well. Stir in flour and combine until slightly sticky dough forms. Add more flour a tablespoon at a time if the mixture is too moist. Turn dough onto lightly floured work surface and divide into 6 equal portions. Roll out 1 piece into a rope about 20-inches long by 3/4 inch. Cut dough into 3/4 -inch pieces and arrange finished gnocchi in a single layer on a floured baking sheet and repeat the process with the remaining dough. Boil the gnocchi in well-salted boiling water, about 1/3 at a time. Boil for 4-5 minutes. They will come to the surface and be tender. Check after 4 minutes. Serve with butter and Parmesan cheese or with your favorite sauce. Serves 6.