Beetroot Gnocchi Recipe
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Cinnamon | 1 pinch |
| All-Purpose Flour | 310g |
| Nutmeg (freshly grated) | 1 pinch |
| Potatoes | 1kg |
| Black Pepper | to taste |
| Fine Salt | to taste |
| Egg | 1 |
| Pre-cooked Beets | 150g |
| Butter | 65g |
| Speck (or prosciutto) | 80g |
| Sage Leaves | 6 |
Instructions:
-
Prepare the Gnocchi Dough:
- Begin by washing and boiling the potatoes in salted water. Leave the potatoes whole and unpeeled, and cook them for about 30 minutes or until they are tender.
- While the potatoes are cooking, take the pre-cooked beets and blend them in a food processor or blender until smooth. If the beetroot mixture feels too thick, add 2-3 tablespoons of water to help achieve a creamy consistency.
- Once the potatoes are cooked, drain them and allow them to cool slightly. While still warm, peel off the skins and pass the potatoes through a potato ricer or a food mill.
- Add the beetroot puree to the mashed potatoes, along with a pinch of salt, pepper, and the egg. Gradually incorporate the sifted flour into the mixture. Use your hands to mix everything together thoroughly, ensuring there are no lumps.
- Season with a touch of freshly grated nutmeg and knead until the dough is smooth, soft, and homogeneous. You should have a pliable dough that is easy to work with.
-
Rest the Dough:
- Once the dough is ready, shape it into a ball and cover it with plastic wrap. Let it rest in the refrigerator for about 10 minutes. This step helps the dough firm up, making it easier to shape the gnocchi.
-
Prepare the Sauce:
- While the dough rests, prepare the sauce. Begin by slicing the speck into small cubes. Heat the butter in a non-stick frying pan over medium heat. Add the speck to the pan and cook for a few minutes until it begins to crisp up.
- Tear the sage leaves into smaller pieces and add them to the pan with the speck. Let the mixture cook for another couple of minutes, allowing the butter to absorb the flavors of the speck and sage. Set this aside.
-
Form and Cook the Gnocchi:
- After the dough has rested, take small portions of the dough and roll them into long, thin “sausages” on a lightly floured surface. Cut the dough into small pieces, about 2 cm in length.
- Roll each piece of gnocchi on a wooden gnocchi board or a fork to create ridges. These ridges help the gnocchi hold the sauce better.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches, making sure not to overcrowd the pot. Once the gnocchi rise to the surface, let them cook for an additional 1-2 minutes.
- Use a slotted spoon to remove the gnocchi from the water and transfer them to the pan with the butter, speck, and sage. Toss the gnocchi gently to coat them with the sauce, allowing them to cook for an additional 1-2 minutes over medium heat.
-
Serve:
- Once everything is well combined and heated through, serve the beetroot gnocchi immediately. The beautiful pink color of the gnocchi will make for an eye-catching dish, and the flavors of the sage, speck, and butter will bring warmth and richness to this comforting meal.
Enjoy this delicious and vibrant beetroot gnocchi as a perfect first course for any special meal.
