Anindita Ghosh

● Take the potato and roast it in oven for 20 minutes at 220°C. Mash it with the help of a wooden spoon until its smooth and creamy.

● Then make a dough. Add the mashed potato, flour, egg yolk and salt.

● Divide the dough into three parts, add spinach puree to one part and carrot puree to another part.

● Rest it for few minutes and then shape it in gnocchi using a fork.

● Meanwhile boil the water and add some salt and olive oil. As it starts to boil add the gnocchi. When it is done it will come on top.

● Then start preparing the sauces. For caper butter sauce, add 2 spoons of butter in a hot pan and add pasta water as the butter melts until the sauce gets a consistency where back of the wooden spoon gets coated. Add capers at last. Turn off the flame and add the green gnocchi.

● For garlic confit butter sauce, add 2 spoons of butter in a hot pan and add pasta water as the butter melts until the sauce gets a consistency where back of the spoon gets coated. Add some garlic cloves from the confit and a little oil as well. Turn off the flame and add the white gnocchi.

● For tomato sauce, take 2-3 tomatoes remove the hard stem part with a paring knife and blanch it for few minutes. After its done peel the skin and blend it. Sieve the tomato puree and keep it aside. Take a pan add oil and some chopped garlic. Add the sieved tomato puree. Slow cook it until the raw flavour of tomatoes are gone then add the sun-dried tomatoes. Keep on adding pasta water according to the required consistency. Add seasoning as per taste. Turn of the flame and add the orange gnochhi.

● For garnish, cut some cherry tomatoes into half. Heat a pan add some olive oil and keep the cut side of tomato on the pan and roast it.

● Plate the dish according to colours of the pasta and garnish it with roasted cherry tomatoes for orange pasta, garlic confit for white pasta and green olive powder for green pasta. And your tricolor gnocchi is ready. HAPPY INDEPENDENCE DAY!!!!