Beetroot Gnocchi

Ingredients

• 1 Medium Beetroot
• 1/2 Medium-Large Potato
• 3/4 Garlic Cloves
• 1 Large Egg
• 55 g Parmesan Cheese (grated)
• 1 Tsp Salt
• 190 g Plain Flour (plus more for dusting)
• 100 g Salted Butter
• 2 Tbsp Fresh Sage (chopped)

Instructions

1. 1

   --- Method ---

2. 2

   Preheat the oven to 220C.

3. 3

   Cut off the beetroot stalks and place the beetroot in an oven-safe dish and pour water in covering 3/4 of the beetroot. cover the dish with foil.

4. 4

   Poke the potato all over with a knife and also cover with foil and place both the potato and beetroot dish in the oven for 45 minutes until tender.

5. 5

   Until the beetroot and potato have cooled down a little, a quick way to remove the peel is to use a peeler or simply just use your hands!

6. 6

   Using a thin grater, grate your potatoes.

7. 7

   Transfer the cut-up beetroot to a blender/food processor along with your egg, parmesan, garlic cloves and salt. Blitz until puree consistency.

8. 8

   combine both the grated potato and beetroot puree mixture in a large bowl. Gradually add in your plain flour and gently fold into the mixture. Ensure not to overmix!

9. 9

   Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed. Divide into 4 portions. Roll a dough portion into a thick rope and cut it into pieces.

10. 10

    OPTIONAL: use a fork to create lines on each gnocchi piece.

11. 11

    Bring some water to a boil and place the gnocchi into a small batched in the water and cook until they float.

12. 12

    In a pan melt your butter until just beginning to bubble. Add 1 tablespoon of sage and batches of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage.