Coloured gnocchi

INGREDIENTS 4 PEOPLE 1 kg of yellow potatoes, 300 g of flour, an egg, 200 g of spinach, 200 g of pumpkin pulp, 2 tablespoons of tomato sauce, 1/2 tablespoon tomato concentrate, 6 tablespoons of butter, 4 tablespoons of breadcrumbs.

Wrap the pumpkin in aluminum foil and gilds in the oven already warm (200°) for 30 minutes; shake and let it blow up in a pan over high heat for 5 minutes.

Wash and drain spinach: Cook in boiling salted water for 3 minutes over high heat, turning them until they have a uniform cooking; drain, strizzateli with hands and beat them.

Let them dry in a non-stick pan, for 5 minutes over high heat.

In a saucepan pour the tomato sauce, and mix in the concentrate, do it 5 minutes to dry heat.

Brush the potato skins with a sturdy brush under the Jet of water, put them in a covered pot with cold water, bring to a boil and cook for 25 minutes, almost salty when cooked.

Drain and Peel.

Pass the potatoes through a ricer picking up the past in a bowl, cream.

the egg, just slammed with a fork.

Divide the potato in past four bowls, add to a bowl the pumpkin puree and stir; in another bowl combine the spinach puree and stir; incorporated into the past of the third Bowl the tomato puree and stir.

Left to the natural history of the fourth Bowl.

Bring to a boil a pot with 10 litres of salted water, add in each 50 g bowl of flour and work the four compounds quickly.

Transfer one at a time on floured work surface, consisting of 2 rolls cm in diameter and cut them into cubes of 2 cm.

Press with a finger each pieces sliding on a fork prongs.

Pour gnocchi into boiling water, a few at a time, just come to the surface with a slotted spoon, drain and place in a serving dish.

Heat the butter until it has assumed the Hazel, dusted the dumplings with grated grana and decorate with bubbling butter.

Serve immediately.

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