Tricolore Gnocchi with Red Pepper Sauce

1. Choose potatoes that are similar in size. Keep the skins on, wash and add them to a pan with cold, salted water.
2. Peel and roughly chop the carrots. Add to the pan and bring it to the boil.
3. Heat on a medium heat for at least 10 minutes, then remove the carrots. The potatoes will take a touch longer depending on their size.
4. Whilst the potatoes are still cooking, blend the carrots in a small food processor, add a little water if needed to help puree. Add turmeric and blitz until the colour changes.
5. Roughly chop the spinach and drop in hot water for 30 seconds. Take them out with a slotted spoon and squeeze some liquid out. Add to a clean food processor and puree, adding some water to help blend.
6. Prepare 3 bowls with 50g of flour, 10g of semolina and ¼ tsp of salt in each.
7. As soon as the potatoes are cooked remove them from the pot and let cool slightly.
8. Peel the potato skins quickly, but carefully. Use a potato ricer or the fine side of a grater to process the potatoes. Divide between 3 bowls, 100g in each. Add the carrot puree in one of the bowls and the spinach puree in another.
9. Knead the potato mixture whilst it is still hot, careful not to over knead. If it becomes too sticky add a little more flour and knead until a smooth dough forms and the colour is satisfying. Cover the bowl with a damp cloth. Prepare the other two doughs in the same way.
10. Flour the surface and roll the dough to a 1cm cylinder shape using your palms. Using a dough cutter, cut into 2cm pieces.
11. Roll the pieces in flour and using the back of a fork roll each piece on the fork to make the indentations. Repeat with the other coloured dough.
12. Drop the gnocchi one by one into a pan of boiling water. Cook the gnocchi until it starts to float on the top. Once cooked, drain and repeat with the other colours.

For the sauce:

1. Add the oil to a small pan and heat. Add the peppers and onions and brown.
2. Add the garlic and cook for 15 minutes.
3. Remove from the heat and blend. Serve with the gnocchi and a sprig of fresh basil and/or vegan parmesan.