Beetroot gnocchi over a pea purée
potato masher, blender, Fine-mesh Strainer
- 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
- 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)
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
- ½ onion
- 1½ 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.
- 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.
- 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.
- 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.
- ½ Spring onion
- Parmesan cheese
Plate the purée and add the gnocchi on top. Sprinkle with some chopped spring onions and some parmesan