Red Beetroot Gnocchi
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(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- For the gnocchi
- 35 ozs floury potatoes (peeled and cut into chunks)
- 1 pinch salt
- 14 ozs cooked Beets (roughly chopped)
- 2 ¾ cups all-purpose flour
- 1 egg (beaten)
- To garnish
- Guacamole
- Sour cream
- Basil
- toasted Pine nuts
Preparation steps
1.
For the gnocchi: place the potatoes into a pan of salted water and bring to a boil. Cover and simmer for 15-18 minutes, until tender.
2.
Drain well and return to the heat to remove any excess moisture. Cool for 2 minutes, then mash well using a potato masher.
3.
Blend the beetroot in a food processor to a puree. Pass the puree through a sieve into a bowl.
4.
Sprinkle the flour onto a work surface and make a well in the centre. Add the beaten egg, mashed potato, beetroot puree and a pinch of salt.
5.
Mix well to a smooth dough. Split the dough into 4-6 equal pieces and roll each piece out into a long sausage shape.
6.
With a sharp knife, cut into 2cm|1" pieces and set aside.
7.
Bring a large pan of lightly salted water to a boil. Add the gnocchi and simmer until they float up to the top. As they come to the surface, lift them out with a slotted spoon.
8.
For the sauce: melt the butter in a large frying pan and add the basil leaves. Allow to infuse for about 30 seconds, then add the orange juice and salt, to taste.
9.
Divide the sauce between 4 warmed serving bowls.
10.
Place the gnocchi on top and garnish with guacamole, soured cream, basil and toasted pine nuts.
