Tricolor Gnocchi

Ingredients for 2 servings:

• 530 g potatoes, peeled and weighed
• 1 egg yolk
• 40 g durum wheat semolina
• Salt
• Pepper, from the mill
• Nutmeg, freshly grated
• Rosemary, dried and chopped
• 30 g beetroot, cooked
• 1 tbsp, heaped tomato paste
• 50 g yellow bell pepper(s), weighed after peeling
• 1 pinch of turmeric

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

When the weather is dreary, something colorful comes to the table!

Place peeled potatoes in a microwave-safe bowl with 1 tablespoon of water, cover, and cook until soft for 10-12 minutes at 800 watts. Mash while still hot, or press through a potato ricer. Then knead in the egg yolk, then the semolina, and season the gnocchi dough with the spices. Divide the dough into 3 equal portions and place in 3 bowls or dishes. Finely chop the beetroot (wear disposable gloves), then mash it with a fork and add the juice to one of the bowls. Knead well until the dough is evenly dark red. Put the tomato paste in another bowl and knead everything well until the dough is evenly red. Quarter the yellow bell pepper, remove the seeds, and peel it with a vegetable peeler. Place it in the microwave for about 3 minutes to soften. Then chop it very finely, mash it with a fork, and knead it into the last dough along with the turmeric. Form each piece of dough into a roll. If the dough isn’t firm enough, knead in a little flour or semolina beforehand. Cut approximately 1.5 cm wide slices from the dough rolls, shape them into balls, and press them into the typical gnocchi pattern with the tines of a fork. Bring salted water to a boil in a saucepan and reduce the heat to low. Add the gnocchi to the water with a slotted spoon and wait until they float to the surface. They’re then cooked. Remove them from the water with a slotted spoon, drain briefly on a kitchen towel, and serve with a sauce of your choice.