Gnocchi Banderia Italia (Italian Flag Gnocchi)

Ingredients

• 4 pounds rutabaga
• 20 ounces russet potato
• 1 1/2 cups all purpose flour (divided)
• 1 tablespoon kosher salt
• 1 egg
• 10 ounces fresh spinach (leaves only, blanched)
• 8 ounces peas
• 1 head garlic cloves (about 10 cloves, separated and peeled but left whole)
• 1 teaspoon olive oil
• 1 teaspoon light butter
• 8 ounces mushrooms (sliced)
• 10 peppadew peppers (diced)
• 2 tablespoons tomato paste
• 8 ounces sun-dried tomatoes (I made my own oven-dried tomatoes)
• Red Gnocchi Ingredients