Beetroot gnocchi over a pea purée

Beetroot gnocchi over a pea purée

Based on 0 ratings
Nikoleta

Nikoleta

Community member

Difficulty

Medium 👍

Preparation

120 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
80 g
red beets
80 g
potatoes
100 g
flour
½ tsp
salt
¼ tsp
sugar
¼ tsp
vinegar
½ tbsp
oil
100 g
Frozen peas
½
onion
cloves
garlic
25 ml
double cream
butter (for frying)
¼ tsp
dried mint
½
Spring onion
Parmesan cheese

Utensils

potato masher, blender, Fine-mesh Strainer

Recipes made to your taste

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  • Step 1/8

    • 80 g red beets
    • 80 g potatoes

    Wash & peel the red beet and the potatoes. Wrap separately in aluminium foil with some oil and bake at 200 C (390 F) for ~40 min until fully cooked

  • Step 2/8

    • 100 g flour
    • ½ tsp salt
    • ¼ tsp sugar
    • ¼ tsp vinegar
    • ½ tbsp oil
    • potato masher

    Mash the beet and the potatoes together and gradually add the flour until dough combines. Split into 4-6 pieces and coat each with flour. Each piece is rolled into a strip with your hands and cut into even bite-size pieces (forming the gnocchi)

  • Step 3/8

    Bring water with some oil and salt in it to a boil. Add the gnocchi a few at a time. Wait for them to float and then boil for a further 30sec - 1 min. When ready, put in a bowl and coat with some oil to stay shiny

  • Step 4/8

    • ½ onion
    • cloves garlic
    • butter (for frying)

    Mince the garlic and dice the onion. Melt butter into a pan over medium heat and cook the garlic and the onion for a few minutes.

  • Step 5/8

    • 100 g Frozen peas

    Add the frozen peas to the pan, cover and let cook over low-medium heat for 20min, or until peas can be mashed with a fork.

  • Step 6/8

    • blender
    • Fine-mesh Strainer

    Take the pan off the heat. Using a hand blender, blend the peas, onions and garlic into the pan. then use a fine-mesh strainer to strain the mixture into a bowl, getting rid of any unblended bits. Return mixture to the pan.

  • Step 7/8

    • 25 ml double cream
    • ¼ tsp dried mint

    Over medium heat add double cream, dried mint, salt and pepper to taste. Bring to a gentle boil and its ready.

  • Step 8/8

    • ½ Spring onion
    • Parmesan cheese

    Plate the purée and add the gnocchi on top. Sprinkle with some chopped spring onions and some parmesan

  • Enjoy your meal!

    Beetroot gnocchi over a pea purée

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