Beetroot Gnocchi By Gautam Mehrishi

Beetroot Gnocchi

A yummy gnocchi cooked using vacuum boiling technique served with a flavourful sauce.
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Serves

4

Cooking Time

25-30 min

Meal Type

starter

Preparation Time

20 min

Difficulty

Medium

Rate This Recipe8

INGREDIENTS

  • 220 gm all purpose flour
  • ½ cup beetroot puree
  • salt
  • 2 tbsp butter
  • 1 egg
  • For sauce
  • 2 tbsp olive oil
  • 1 cup pecan nuts
  • 1 cup walnuts
  • 2 tbsp butter
  • salt
  • 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

PREPARATION

  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 into 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, add pecan nuts, walnuts, butter, salt, black peppercorns, ricotta cheese, milk, parmesan cheese, camembert cheese, white pepper powder and cook well.
  7. 7

    spread oil on a plate, remove the cooked gnocchi.
  8. 8

    Put the Gnocchi in prepared white sauce and toss it, sprinkle fresh herbs.
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