Whether coated in sage butter, tomato sauce, or pesto, gnocchi comprise some of Italy's most comforting, satiating first courses – so much so that Roman food culture dedicates an entire day to the pasta dumplings. Plus, gnocchi is arguably the easiest pasta to make at home, a perfect means for the curious to foray into the world of fresh pasta.
You can find the classic recipe here. And if you'd like to add a splash of color, you can throw some other ingredients into the mix. Here's how to transform classic potato gnocchi into pleasant polychromatic darlings.
Orange gnocchi
You can make pumpkin or squash gnocchi a few different ways – with or without potatoes, with ricotta cheese, or gluten-free, among others. They're delicately sweet, which pairs nicely with butter, sage, and Parmigiano sauce; creamy cheese and toasted hazelnuts; or crispy pancetta or bacon and cream.
Red gnocchi
Beets make pink or red gnocchi. Simply blend a pre-cooked beet with the potatoes and flour in the dough. Pay attention, though. Beetroot can make the dough too liquidy, so it's important to adjust the amount of flour accordingly throughout the process. Not only is the color quite fetching, but they also taste delicious. Serve them with pesto sauce or with butter and lemon zest.
Green gnocchi
Green gnocchi is one of the more common variations, usually made with spinach, which gives the little potato dumplings a vibrant hue. You can also use basil or broccoli rabe. Just like with red gnocchi, simply add fresh spinach to the dough. Green gnocchi are dandy with a fish sauce or a sauce that has a cheese base.
Blue (or purple) gnocchi
Purple potatoes give gnocchi a bluish-purplish hue. The set potatoes have a flavor reminiscent of hazelnuts, as well as a very floury pulp. Combine the purple gnocchi with a sauce that not only has a flavor contrast, but also a visual one – a Parmigiano sauce is always a win.
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