These rainbow ricotta gnocchi are a great lighter alternative to normal potato gnocchi, and are also great fun for getting the kids involved in the kitchen.
Ingredients
500g ricotta
polenta/semolina for dusting
100g 00 flour
Colour Ingredients:
Pink = 1 tbsp Beetroot powder
Green = 1 tbsp kale crumbs
Yellow = 1 sachet of saffron (0,150g)
Black = 1 packet Squid Ink
Orange = 1 tbsp Tomato puree
1 large egg
50g parmesan cheese
½ tsp salt
METHOD
LINE a bowl with several layers of kitchen paper and spoon ricotta into the bowl. Let drain for at least 30 mins or overnight in fridge
MIX egg, parmesan and salt together and then mix in the ricotta.
POUR the flour over the ricotta mixture and any “colour ingredient” at this stage and gently stir until all incorporated.
DUST the work surface with flour and roll a small amount of dough into sausage shapes – the smaller the better.
CUT the dough into small even squares approx 1 cm.
SPRINKLE some polenta onto trays and place gnocchi onto them. Try not to overcrowd the trays so they don’t stick together.
COOK the gnocchi in a large pot of salted water until they float to the surface, about 2-3 mins depending on the size of them.
Ingredients
500g ricotta
polenta/semolina for dusting
100g 00 flour
Colour Ingredients:
Pink = 1 tbsp Beetroot powder
Green = 1 tbsp kale crumbs
Yellow = 1 sachet of saffron (0,150g)
Black = 1 packet Squid Ink
Orange = 1 tbsp Tomato puree
1 large egg
50g parmesan cheese
½ tsp salt
