When we say Italian cuisine, the first things that come to mind are pasta and pizza, and somehow, the divinely soft gnocchi is left behind. We hope to change that with this dish that will take your Italian experience to the next level. The beets add a mild flavor and an intensive color, that will leave you wanting more.
Ingredients for beetroot gnocchi:
Method of preparing the beetroot gnocchi:
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Preheat oven to 425°F. Place the beetroot (with the peel on) in a small baking dish. Pour water to cover 3/4 of it and cover the dish in foil. Bake for 45 minutes.
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Puncture holes in the potato, with the peel on, using a fork. Bake at 425°F for 45 minutes.
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Peel the beetroot and pulse it in a food processor with the egg, cheese, and salt.
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Peel the potato and grate it to thin shaves. Transfer to a bowl and combine with the beet mix.
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Add in the flour, 1/2 a cup at a time. Once you have a dough, knead it on a floured surface.
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Divide the dough into small parts, roll them out to form thick sticks, and cut those into bite-size gnocchis. Cook them in boiling salted water. Let them float for about 30 seconds and remove from the pot.
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To serve, melt the butter and the sage chops on a frying pan and stir fry the gnocchi in the sauce. Do so for only 1-2 minutes and serve with parmesan and some more sage.
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