Tricolor Gnocchi
4 servings
1 kg. Mashed potatoes
1OO deg. butter
2 eggs
300 gr. cooked pumpkin
300 gr. cooked spinach
300 gr. cooked beets
C / n. flour
Salt, pepper and nutmeg
SALSA:
500 cc of cream
150 gr. Roquefort
Prepare the mashed potatoes as dry as possible. Season with butter, salt, pepper and nutmeg. Add eggs and let cool. Pure beta-Divide into 3 parts.
Incorporate a pure part of each of the processed plant, being composed of mixtures of three different colors.
Take each color of dough with flour to form a stiff batter and make the gnocchi.
Cook in plenty of boiling salted water until they rise to the surface. Drain and reserve.
Sauce: In a saucepan heat the cream with Roquefort cheese until melted. Integrate the gnocchi and pans to soak in the sauce.
Server Complete with parmesan cheese flakes.
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