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Cook the potatoes (with the skin) in boiling salted water, once cooked drain them, let them cool down and peel them. Mash them immediately with the potato masher and add the starch and salt to the mixture. To colour the gnocchi, divide the mixture in 3 (250 g each), for the yellow add a sachet of saffron, for the red ones 30 g of beet purée and for the green ones 30 g of spinach purée.
After preparing the gnocchi dough and dividing it into various colours, roll them out in rolls of 2 cm in diameter and cut them every 2 cm.
Preparation carrot cream:
Peel the carrots, cut them into small pieces and cook them in soy milk. Once cooked, blend them well, adding 30 g of evo oil and salt to taste.
Preparation of the celery pesto:
Cook the celery and parsley for 5 minutes in boiling water, drain, dry well and let them cool. Blend everything adding the almond paste, evo oil and water. Add salt and pepper.
Cook the gnocchi in boiling salted water for 3-4 minutes, once cooked drain them and serve them in a soup plate with the carrot cream, previously heated, on the bottom of the plate. Lay the gnocchi alternating the colours and add the celery pesto as well as the walnut kernels and the green beans.
A vegan, glutenfree and lactosefree recipe by Davide Asietti from the BLU Restaurant & Lounge in collaboration with Pietro Leemann.