The ingredients (6 servings): For gnocchi:
1.5 kg of potatoes
2 large eggs for
420 grams of sifted flour
About another 300 grams of extra flour after additions (sweet potato, spinach, beets)
black pepper
Salt
200 gram package of spinach
250 ml cooking cream 9% (more is also possible for those who want more oil (-:)
2 tablespoons of olive oil
Green onions
Parmesan flakes
Line a pan with a layer of coarse salt and arrange the potatoes on it.
Heat the oven to 240 degrees and bake the potatoes, beets and sweet potatoes for an hour to an hour and a quarter
Remove the hot vegetables from the oven with a towel, cut them and empty their contents into a large, dry bowl.
Mash the potatoes, sweet potatoes and beets in well separated bowls with a fork until a kind of puree is formed, and weigh the mass
Transfer the puree to a floured work surface and cool for about 2 minutes.
Sprinkle flour and salt on top, and pour the egg yolks on the flour (so that they don't come in direct contact with the hot potato). Please note - for every 500 grams of potato, add 60 grams of flour and one egg yolk.
Grease your hands a little and put all the ingredients together until a dough is formed that is still quite moist, but separates from the surface. It is important to work quickly so that the potato does not become sticky.
Divide the dough into 4 small balls. Roll each ball into a long sausage and divide into small gnocchi using parchment or a knife
To cook the gnocchi, boil a large pot with salted water. Cook the gnocchi in small quantities until they float, drain them using a small strainer or slotted spoon and immediately transfer to ice water, to cool completely and stop cooking.
Gently filter and dry on a towel. Transfer to a greased pan and mix a little to get a uniform lubrication of all the gnocchi. Keep covered in the refrigerator until use (keeps for about two days in the refrigerator), or proceed straight to making a sauce.