Beetroot Gnocch

Beetroot Gnocch
A yummy gnocchi cooked using vacuum boiling technique served with a flavourful sauce.
Beetroot Gnocch
Cuisine

- Italian

Serves

- 4

Cooking Time

-25-30 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • 220 gms All purpose Flour
  • ½ cup Beetroot puree
  • Salt to test
  • 2 tbsp Butter
  • 1 Egg. For Sauce:{2 tbsp Olive Oil
  • 1 cup Pecan Nuts
  • 1 cup Walnuts
  • 2 tbsp Butter
  • Salt to test
  • 1 tsp black Peppercorns
  • 2 tbsp Ricotta Cheese
  • ½ cup Milk
  • ½ cup Parmesan Cheese
  • ½ block camembert Cheese
  • White Pepper powder. For Garnish: Sprinkle Fresh Herbs

HOW TO PREPARE BEETROOT GNOCCH

  1. 1

    For Gnocchi: In a bowl, add All purpose Flour, Beetroot puree, Salt, Butter, 1 Egg and knead the dough.
  2. 2

    Roll the dough and cut inti small pieces.
  3. 3

    Coat the dough with All purpose Flour and press the dough with fork.
  4. 4

    In a zip lock bag add Olive Oil and dough pieces.
  5. 5

    Put the bag in boiling water and close lid let it cook.
  6. 6

    For Sauce: In a pan, heat Oil.
  7. 7

    Add Pecan Nuts, Walnuts, Butter, Salt, black Peppercorns, Ricotta Cheese, Milk, Parmesan Cheese, camembert Cheese, White Pepper powder and cook well.
  8. 8

    Spread Oil on a plate.
  9. 9

    Remove the cooked Gnocchi.
  10. 10

    Put the Gnocchi in prepared white sauce and toss it.
  11. 11

    Sprinkle Fresh Herbs.

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