Colored Gnocchi - Carnival (Without Potatoes)

 Ingredients: 200 g white flour, 200 ml water, salt to taste, 1 carrot, 1 small cooked or roasted beet, 1/8 of a red cabbage.

The kitchen is a magical place where colors and flavors blend to create exceptional dishes. The recipe we propose today is a variant of gnocchi, but not just any gnocchi – these are full of color and flavor, made with simple yet personality-filled ingredients. I invite you to discover how you can transform vegetables into delicious colorful gnocchi.

We start by preparing the vegetables. Boil the carrot and red cabbage in separate pots, ensuring each vegetable retains its aroma and intense color. Once boiled, strain the cabbage, but do not discard the boiling water, as it will be used later. The next step is to blend the vegetables; you will obtain three distinct purees: one from carrot, another from red cabbage, and the last from roasted beetroot. If you don’t have a blender, don’t worry – you can grate the vegetables and then pass them through a sieve to achieve a fine texture.

In a pot, add 200 ml of water and a little salt, then bring to a boil. When the water starts to bubble, remove the pot from the heat and add all the flour at once. Stir vigorously, as if you were preparing dough for éclairs. Once the dough has cooled, divide it into three equal parts. In each portion of dough, incorporate one puree – carrot, red cabbage, and beetroot – and knead until you achieve a homogeneous consistency. You may need to add a little flour to get the ideal dough for gnocchi.

Form rolls from each dough and cut them into small pieces, which you can shape as you wish. Personally, I chose to form small balls that resemble the colorful confetti thrown during Carnival. It’s a cheerful and creative way to bring a touch of fun to the dish.

To cook the gnocchi, prepare a pot of salted water. The gnocchi made from red cabbage (which, although red, turn blue) will be boiled in the water in which you boiled the cabbage, thus retaining their beautiful color. When the gnocchi float to the surface, it means they are ready. Use a slotted spoon or strainer to remove them, being careful not to break them.

Serve the gnocchi with melted butter and fresh sage leaves to add a delicious flavor. Don’t forget to sprinkle grated Grana Padano on top, which will perfectly complement the taste of the dish. These colorful gnocchi are not just a feast for the taste buds but also for the eyes, making them ideal for impressing family and friends at festive meals. Enjoy your meal!

 Tags:  carrots cabbage tomatoes flour lactose-free recipes vegetarian recipes fat-free recipes