Tricolor Gnocchi
1.
Prepare ingredients: 165 grams of flour, 30 grams of lettuce, 30 grams of purple cabbage, and 30 grams of carrots.
PS: I usually make colorful vegetable soup, I will choose some vegetables that babies don't usually eat, such as purple cabbage. And it’s best to choose three different colors of vegetables.
2.
Pick two lettuce leaves and wash them. After the water is boiled, blanch it in water for 30 seconds, and then rinse it with cold water.
PS: To deal with such green leafy vegetables, the step of blanching must not be less. It can remove residual pesticides and nitrite on the surface of vegetables. And after blanching, it is best to put it in cold water for a while. The purpose of overcooling is to stop heating and retain the green color of vegetables.
3.
Then cut the lettuce into several pieces and put them in the blender.
4.
Then, add an appropriate amount of cold boiled boil and stir into vegetable juice. I probably added 90ml of plain water. The more water, the more delicate the vegetable juice will be.
PS: The squeezed juice, I didn't filter it. I will mix flour directly to make a batter later. Because vegetable juice is rich in dietary fiber, these dietary fibers will be discarded if filtered.
Have you noticed that whether it’s making colorful vegetable noodles or colorful vegetable gnocchi, whether the vegetable juice is filtered or not, the taste will be very different. If it is not filtered, the vegetable fiber will be mixed into the dough, and the noodles will be very tough , More chewy.
If such chewy gnocchi is more difficult for the baby to eat, and if he does not know how to chew, he may just swallow it. Therefore, for babies who are just starting to add this gnocchi, you can use filtered vegetable juice to make the gnocchi which is relatively more chewy.
5.
The same is true for purple cabbage. After breaking open, blanch it with hot water for about 2 minutes, and then rinse it with cold water.
PS: Because purple cabbage itself has a little hardness, it is not as delicate as blanching it and then stirring it directly into vegetable juice.
6.
Chopped purple cabbage.
7.
Put purple cabbage in a blender, add 100ml of water and stir to make vegetable juice.
PS: Because purple cabbage is rich in anthocyanins, it is normal that the color will fade when cooked.
8.
When handling carrots, I washed the carrots first, peeled them, and then rubbed them into filaments with a wiper.
9.
Shredded carrots also need to be cooked in water.
PS: Xiaosi's mother strongly recommends that carrots be cooked in advance, because the time to cook gnocchi is very short, but carrots are difficult to cook, so it is best to cook them in advance. And the cooked carrots will become more delicate after stirring.
10.
Put the carrots in a blender, add 100 ml of water and stir to make carrot juice.
11.
Divide the flour into three portions, each about 55 grams, pour the stirred vegetable juice into the flour separately, and stir evenly with chopsticks.
12.
Purple cabbage juice.
13.
carrot juice.
14.
It seems that the mixed batter is very thin, because when I stir the vegetables, I deliberately add a lot of water. Make the batter a little thinner to make the gnocchi chew better. Pick it up with chopsticks, and show a state of slow dripping.
PS: Regarding the amount of vegetable juice, different brands of flour have different water absorption properties, and the amount of vegetable juice added will vary. In this step, you can adjust it at will, add more flour when it becomes thin, and add more water when it becomes thick.
15.
Pour an appropriate amount of water in the pot and bring it to a boil.
16.
Turn the heat down, put the mixed batter into the strainer, draw a circle like this, and the noodles will automatically drip into the pot.
PS: Be sure to turn down the heat. If the water is too boiled, the gnocchi will disperse easily when you cook it. The thin batter will leak into the pot by itself along the hole. If it doesn't go smoothly, you can use a spoon to scratch it. The other two also use this method.
17.
When the gnocchi has formed, turn to high heat and cook them. This takes a relatively short time, about three to five minutes. Taste it to make sure it is cooked and ready to be out of the pot.
18.
The three-color gnocchi shared by Xiaosi’s mother today is a basic one. When it is usually given to the baby, it can be matched with fish, shrimp, meat, vegetables, etc., and the color nutrition is more complete.
PS: But Xiaosi’s mother wants to emphasize here, like the gnocchi in my picture is relatively large, suitable for babies with very good chewing ability.
19.
The baby who just started adding gnocchi is suitable for the size below me, and can be processed with complementary food scissors after being out of the pot to make it smaller.
20.
Here comes the key point. You can make a lot of batter at one time, and you can put it in a piping bag like I did. Put it in the refrigerator and keep it for about 2 weeks.
21.
Each time you eat, take it out in advance to thaw it, and it will thaw completely in about an hour. If you are in a hurry, you can also put it in cold water to thaw. Then, use scissors to cut a small opening in the front of the piping bag. (Don’t cut this mouth too much, otherwise the gnocchi will be very big)
22.
Boil a pot of water, squeeze the batter into the boiling water with a piping bag (remember to reduce the heat, and don't let the water boil too much), it will turn into small noodles.
Tips:
The remaining batter can continue to be frozen in the refrigerator. With this method, every time you want to give your baby colorful gnocchi rich in a variety of vegetables, it becomes very simple~
