With New Year’s Eve around the corner, I am serving a firework of colours today: colourful gnocchi three ways with sage and mushroom butter – a recipe which I created for Florette Deutschland. Enjoy!
My dear readers, I hope you all had a wonderful Christmas! I would have loved to share with you a few more recipes before the festive time, but – as so often in life – things came different. I eventually worked all the way through until the 23rd, and then just enjoyed some time away from my laptop as well as away from Instagram. I spent Christmas with my family, tried to slow down a little (not something I particularly enjoy, but I force myself every now and then anyway), and just enjoyed to be in the present rather than “participate” anyone else’s life via social networks.
But now I’m back with high speed energy and all my creativity, and I can’t wait for 2018 and lots of exciting projects to start!
I also don’t want to keep you waiting any longer for this recipe which I created for Florette Deutschland: colourful gnocchi three ways with sage and mushroom butter! I dyed the gnocchi with beetroot, squash and spinach, and the mushroom and sage butter makes the gnocchi even more delicious – a treat not only for your stomach, but also for your eyes!
Do you guys have plans for New Year’s Eve yet? Wouldn’t the colorful gnocchi be a lovely idea for your festive menu? I’m wishing you some wonderful last days in 2017, but before the new year commences, I’ll be back here once again, promised!
Love,
Lea Lou
Colourful gnocchi three ways with sage and mushroom butter
For two–three servings.
For the gnocchi:
1 potato (approx. 200 g)
225 g wheat flour, plus 3 tbsp
1 egg, size M
20 g parmesan cheese, grated
100 g ricotta cheese
Sea salt and black pepper, freshly ground
1 pinch nutmeg, freshly ground
100 g spinach, cooked
1 small beetroot (approx. 100 g), cooked and peeled
1 piece Hokkaido squash (approx. 100 g), cooked
For the sage and mushroom butter:
30 g butter
2 handful mushrooms, sliced
1 handful sage, leaves only
Sea salt and black pepper, freshly ground
For the side salad:
2–3 handful mixed salad, e.g. Florette “Wintergenuss”
2 tbsp olive oil
1 tbsp balsamic vinegar
Sea salt and black pepper, freshly ground
Method:
Please note: Spinach, beetroot and squash must be cooked before making the gnocchi.
Peel the potato, cut it in quarters and add it to a small saucepan. Cover the potato with lightly salted water, bring to a boil, and allow the potato to simmer for 15 minutes until done. Drain the potato, and mash it with a fork.
Mix mashed potato with 225 g flour, the egg, parmesan cheese, ricotta, salt, pepper and nutmeg in the bowl of a food processor and knead until all ingredients are well incorporated.
Divide the dough into three equally sized parts.
For the spinach gnocchi drain the cooked spinach, and squeeze out as much liquid as possible. Transfer the spinach to a food processor and blend it. Add one third of the dough plus 1 tablespoon flour, and process until well combined and a green dough resembles. Add more flour if necessary to make a wet, yet chewy dough. Form little gnocchi with floured hands, transfer the gnocchi to a plate and set aside in the fridge.
Continue with the beetroot. Purée the cooked beetroot in the food processor, add another third of the dough plus 1 tbsp flour (possibly a little more), and shape little gnocchi. Set the gnocchi aside in the fridge.
Last, purée the squash, add the remaining third of the dough plus one tablespoon flour, and proceed as before.
Fill a large saucepan with lightly salted water. Bring the water to a boil, add the spinach gnocchi and wait until they come up to the surface. Remove the gnocchi from the water, and set aside.
Now, cook the beetroot gnocchi as described above, and finally cook the squash gnocchi (you may want to exchange the water in-between cooking the gnocchi to avoid stains).
For the sage and mushroom butter heat half of the butter (15 g) in a large pan. Sauté the mushrooms from all sides, then add the remaining butter and sage leaves. Fry the sage from both sides until crispy, but be careful, they burn quickly. Season the vegetables with salt and pepper to taste. Add the gnocchi to the pan and toss in the butter from both sides.
For the side salad mix the salad with oil, vinegar, salt and pepper.
Arrange the gnocchi on two or three plates, and serve the gnocchi with the side salad.
