Rainbow gnocchi

Etape 1 /8

Preheat the oven to 160°C. Prick each potato with a fork and bake them on a bed of coarse salt for 1 to 1 1/2 hours (the potatoes are cooked when an inserted knife comes out easily).

Etape 2 /8

Cut the hot potatoes in half lengthwise and scoop out all the flesh. Crush with a potato masher or press through a sieve. Add an egg to the lukewarm purée and season with pepper then salt.

Etape 3 /8

Add half the flour to the purée and mix. Add the rest of the flour, bit by bit, until you get a soft, non-sticky dough (the amount of flour you'll need to add will vary according to the moisture level of the potatoes). Work the mixture with your hands or use a spatula.

Etape 4 /8

On a lightly floured work surface, cut the dough into pieces and roll them into a log shape using the palm of your hands. Cut the gnocchi into 1-cm pieces and sprinkle with flour. Place the gnocchi on a clean, dry dishtowel, making sure they aren't touching. Store in the fridge until ready to cook.

Etape 5 /8

To cook: Bring water to a boil in the saucepan. Do not cook all of the gnocchi at once. Work in batches, adding the gnocchi to the boiling water and stirring gently. Adjust the heat to avoid boiling too vigorously. A few seconds after the gnocchi rise to the surface, they're cooked. Remove them using a fine-mesh strainer and set aside. Repeat with the remaining gnocchi and serve with your favorite sauce.

Etape 6 /8

For the rainbow-colored gnocchi, at step 2 divide the mixture into 4 parts: one plain, one beetroot, one spinach, and one carrot. For the beetroot gnocchi: add the cooked beetroot purée to 1/4 of the mashed potatoes at step 2 of the recipe (you will likely need extra flour).

Etape 7 /8

For the spinach gnocchi: cook and blend the baby spinach leaves. Add them to 1/4 of the mashed potatoes at step 2 of the recipe (you will likely need extra flour).

Etape 8 /8

For the carrot gnocchi: add the carrot purée to 1/4 of the mashed potatoes at step 2 of the recipe (you will likely need extra flour).