Tricolour Sourdough Gnocchi
Tricolour Sourdough Gnocchi
Rachel Pardoe
4
2 hours
5 minutes
495
Italian
Dinner
These vibrant, pillowy gnocchi are naturally colored with spinach, carrot, and beet purees, offering a delightful visual and flavor experience. The addition of sourdough starter gives the dough a subtle tang and makes it wonderfully pliable, perfect for a comforting meal.
Ingredients
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150 g All-Purpose Flour
30-35 g Sourdough Starter, (active or discard)
1 medium egg
3 g Fine Salt
65 g Steamed Spinach, (squeezed dry & finely chopped)
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150 g All-Purpose Flour
30-35 g Sourdough Starter, (active or discard)
1 medium egg
3 g Fine Salt
80 g Cooked Carrot Puree
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150 g All-Purpose Flour
30-35 g Sourdough Starter, (active or discard)
1 medium egg
3 g Fine Salt
55-60 g Boiled Beet Puree
Directions
Step 1: Combine the Dough - For each batch: In a medium bowl, stir together with a fork the flour, your vegetable puree, sourdough starter, egg, and salt. Transition to hand kneading until a smooth, uniform ball of dough forms. Repeat this process for each individual batch (Beet, Carrot, and Spinach). Wrap the dough balls with plastic wrap and let them rest for 20–30 minutes (or overnight in the refrigerator) to allow the flour to fully hydrate and relax the gluten.
Step 2: Roll, Portion & Shape - Divide each rested dough ball in two. Lightly flour your work surface and roll each portion into a long, uniform rope about 1.5cm (around 9/16”) in diameter. Using a bench scraper, slice the rope into 1cm (3/8”) gnocchi pieces. Press your thumb gently into the center of each piece to create a small dimple. Place these on a parchment-lined sheet.
Step 3: Boil & Toss - Bring a large pot of generously salted water to a gentle boil. Drop the gnocchi into the water in batches. Once they float to the top, let them cook for an additional 1 minute, then remove them using a spider strainer. Transfer immediately to a bowl, toss with warm brown butter and crisp sage leaves, and top with freshly grated parmesan.