Well, like many of you, we’ll be celebrating Christmas a little differently this year. The pandemic and the general chaos of 2020 has put our big pasta party out of the question. We will miss the raviolis, but this doesn’t mean we won’t be keeping our fresh Christmas pasta tradition! Change offers a great opportunity to adapt, so this year we will be taking it easy and by making simple, fresh, and flavorful Christmas tri-color gnocchi.
Gnocchi is a type of fresh Italian pasta made with potatoes. I like to think of them as tender little dough pillows. They are fun and easy to make and pair perfectly with nearly any pasta sauce you like.
To make our gnocchi extra special for Christmas, we’re going to make three different versions: classic potato gnocchi, sweet potato gnocchi, and chestnut gnocchi. Like our ravioli, I’ll also use Einkorn wheat with this fresh pasta recipe, too. It gives the pasta added depth and has too many health benefits to pass up!
Then, I’ll toss them all together in a toasty sage butter sauce. Yum!
Why not make fresh gnocchi along with me this Christmas? Get the recipe here!
Before I share the recipe, I want to start with some gnocchi-making tips from my grandma to help you make gnocchi that will be neither too soft, nor too hard, but just perfect.
Tip #1. Moisture is the enemy of light fluffy gnocchi, because the more moisture in potatoes the more flour you have to use and the more doughy and heavy the gnocchi are. Therefore I bake my potatoes rather than boiling them.
Tip #2. The potatoes, chestnut and egg yolk amounts are to be followed as noted, while the flour amounts are an average of what I have found was needed. At different times different potatoes/chestnuts have different moisture contents, so you might need a bit more. To judge that remember that the harder the dough is to work with the lighter and fluffier the gnocchi will be. However you also don’t want to make them so hard to come together that they break apart in when boiling or so hard for yourself that you will never make them again.
Tip #3. I use Einkorn Wheat Flour in my gnocchi for health and digestibility reasons. You can use regular or gluten free flours. The amounts will be similar.
Put 6 TBS of butter into a large pan with 10 to 15 leaves of fresh sage and 1/2 teaspoon of salt. On medium to low heat melt the butter and continue to sauté the sage leaves until they are tender and the butter has browned slightly. Turn off and start putting your gnocchi in.
Now, if you prefer a tomato-based sauce for your harvest gnocchi, that works great, too. Our Milano Tomato Sauce is my favorite choice for this recipe. Plus, it makes Christmas dinner a breeze.
Serve gnocchi tossed in the sauce of your choice, with grated parmesan cheese and eat!