Today My-personaltrainer's kitchen will be filled with colors with a recipe in full Carnival theme: harlequin gnocchi! This delicious first course is ideal to brighten up the table and pay homage to this cheerful occasion. Vegetables come to our aid to dye milk gnocchi with color! Let's get to work.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 147 KCal Calories per serving
-
Ingrediants
For the gnocchi
- 40 g of tomato paste
- Cooked food, pureed: 50 g of purple cabbage puree
- Cooked food, pureed: 50 g of spinach puree
- 1 grated nutmeg
- Q.b. of pepper
- Q.b. of salt
- 240 g (4 medium) of eggs
- 250 g of white flour of type 00
- 30 g of butter
- 650 ml of milk
For the dressing
- 20 g of grated Parmesan cheese
- 100 g of sweet gorgonzola
Materials Needed
- Pot for cooking pasta
- Pot for cooking gnocchi
- Baking tray
- Mixer
- Bowls of various sizes
- Sac à poche
- Chopping board
- Spoons
- Skimmer
- Electric whips
Preparation
Before starting
To color the gnocchi we have previously prepared the vegetable purees.
For the green puree, we steamed the spinach, squeezed and blended.
For the purple puree, we steamed the red cabbage, then pureed.
From both purees obtained we took 50 g of cream.- After having obtained the vegetable creams, dedicate yourself to the preparation of the choux pastry for the gnocchi base.In a saucepan, combine the milk, butter and season with salt, pepper and nutmeg. When the milk is almost boiling, remove the saucepan from the heat and add the white flour all at once. Mix until the mixture resembles a ball of dough. appearance of an evident opaque film on the base of the saucepan.
- Gather the ball of dough in a bowl and let it cool for about ten minutes. At this point, gradually add the eggs one at a time, taking care to mix the mixture with an electric whisk.
- Divide the mixture into four bowls: in the first bowl add the spinach puree, in the second the tomato paste and in the third the purple cabbage cream. Do not add other ingredients to the mixture inside the fourth bowl (you will get yellow gnocchi).
- Gather the four doughs in as many pastry bags with smooth spouts.
- Fill a saucepan with plenty of water, salt to taste.
- As soon as the water begins to boil, place a pastry bag on top of the saucepan and push the mixture to the end of the pocket: obtain small dumplings with the help of a knife. It is recommended to refer to the video. Using a slotted spoon, gradually remove the gnocchi from the cooking water as soon as they begin to float, and place them in the ovenproof dish. Carry out this procedure for the other pastry bags as well.
- Season the gnocchi with gorgonzola (or Taleggio cheese) and finish with grated parmesan cheese. Place the gnocchi au gratin in the oven for 10-15 minutes at 200 ° C (ventilated).
- Remove the Parisian gnocchi from the oven and serve immediately.
Alice's comment - PersonalCooker
These gnocchi are perfect for Carnival: you can get other colors by enriching the dough, for example, with blended beetroot, saffron dissolved in a little hot water, carrot cream, pumpkin or whatever your imagination dictates.Nutritional values and Health Comment on the recipe
The Gnocchi Arlecchino are a food that falls within the group of first courses.
They have a not too high energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates tend to be complex, fatty acids predominantly saturated and proteins above all of medium-high biological value.
The fibers are not very present and the cholesterol is very relevant.
Gnocchi Arlecchino are a food that can also be used in the diet against overweight and metabolic diseases, as long as in smaller portions than the norm; they are contraindicated in case of lactose and gluten intolerance.
They could be included in the lacto-ovo vegetarian diet but not in the vegan one.
The average portion of Gnocchi Arlecchino is about 150-250g (220-370kcal).
