Three color gnocchi

chef

Monica Copetti

Serve 6 

Divide the gnocchi powder into three equal parts. Put 300 ml. of cold water in three bowls. In one bowl add the pumpkin cream , the asparagus cream in the other and the red pesto in the last one. Mix the three creams well with the water. Pour a third of Gnokky powder into each bowl, stirring quickly with a whisk. Let it rest for about ten minutes and prepare the gnocchi one color at a time on the pastry board. Cook them in boiling salted water and remove them when they come to the surface. Arrange them on a tray with a little oil, to prevent them from sticking. Prepare the sauce by melting in a pan the cheese cream with the heavy cream, the parmigiano cheese, salt and pepper. Toss the gnocchi, sprinkle with some parmigiano cheese and serve immediately.