Beetroot Gnocchi Recipe | Florette Salad

Prep
15 mins

Cooking
30 mins

Serves 2

Beetroot

Ingredients

Serves: 2

Blitz beetroot & egg yolks in a blender/processor to make a smoothie-like consistency.
Peel and mash the potato using a ricer or a box grater.
Mix the beetroot into the potatoes till smooth and incorporated.
Fold in half the flour until the dough starts to come together. Now get your hands dirty & continue to add the flour until its not soo sticky that it sticks more to your hand than not.
Turn the dough out onto a lightly floured surface and knead gently until its a smooth dough.
Divide into 6 portions. Roll a dough portion into a ½-inch thick rope. Cut the rope into 1inch pieces. Repeat with the remaining dough.
If you are feeling fancy roll each piece of gnocchi over the tines of a fork to create ridges.
Bring a pot of salted water to a boil over high heat, drop 8-10 gnocchi into the water and cook until they begin to float. Then transfer from the water with a slotted spoon to a plate and set aside.
In a medium pan, melt your butter until just beginning to bubble. Add the chopped sage stalks cook till softened. Then add the sage leaves & gnocchi and toss. Cook for about a minute, add the pistachios then toss/stir again. Finish with a squeeze of lemon just & some of the zest.
Plate and enjoy!

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