Beetroot gnocchi over a pea purée

Beetroot gnocchi over a pea purée

Based on 0 ratings
Nikoleta

Nikoleta

Community member

Difficulty

Medium 👍
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
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

  • 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

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!