Multi Colored Gnocchi

By LoriCaputo

Ingredients

• 1 1/4 1 ¼ lb. potatoes, boiled and rinsed
• 1 cup flour, plus extra
• 1 tsp. salt
• 1/4 ¼ tsp. grated nutmeg
• 2 tbs. pureed boiled spinach
• 3 tbs. pureed boiled beet
• 1/4 ¼ tsp. saffron, dissolved in 1 tsp. hot water

Preparation

Step 1

Divide the potatoes into 4 portions, divide the flour, salt, and nutmeg evenly among the 4 portions of dough. Add the pureed spinach to one portion, the pureed beet to the second portion, the saffron to the third portions, leaving the fourth portion plain. Knead each portion of the dough then roll into a log, cutting dough into ½ inch pieces.

Bring 5 quarts of water to a boil, add the gnocchi and salt, when the gnocchi float, remove them to a bowl.