Beet Gnocchi with Scallops
7,4 / 10
ready in 45 min.
- For the gnocchi
- ¾ cup floury potatoes (peeled)
- 2 ⅔ cups Beets (peeled)
- 5 tablespoons cream
- 1 tablespoon butter
- ¾ cup all-purpose flour
- 1 egg
Cook the potatoes and the beetroot in boiling salt water for approx. 30 min. Drain and mash. Leave 3/4 of the mixture to cool completely and mix the rest with the cream and the butter. Season with salt, ground black pepper and nutmeg.
Mix the cool beetroot mixture with the egg and some salt and flour and knead into a dough. Shape the dough into a finger-thick roll and cut into 3 cm wide pieces. Leave to rest for 1 hour.
Bring a pot of salt water to the boil, add the gnocchi and simmer for around 5 minutes until the gnocchi float to the surface. Remove from the water with a slotted spoon and drain well.
Fry the scallops in hot melted butter on all sides until golden brown. Season with salt and ground black pepper.
Heat the wine, stock and the cream in a pot, season with salt, ground black pepper and foam up using a hand blender.
Fry the parsley in hot oil for a few minutes and pat dry with kitchen paper.
Arrange the gnocchi and the mash on preheated plates and top with a scallop. Drizzle with the foam, garnish with parsley, add a little lemon salt and serve.