Gnocchi with beetroot
Serves 4
Preparation : 30 min
Cooking Time: 10 min
Difficulty : medium
Ingredients
For the gnocchi
- 300 g potatoes (around 3)
- 1 organic cooked beetroot
- 150 g flour (T55)
- Lime zest
- Maldon salt
- Timut pepper
For the sauce
- 1 slab of silken tofu
- 50 g unsalted raw cashew nuts
- 3 tbsp hazelnut oil
- A few sprigs of chives
- The lime's juice
- Salt and pepper
For the gnocchi
Boil, peel and mash the potatoes. Put to one side in a bowl. In a food processor, blend the beetroot into a purée with the salt, pepper and lime zest. Mix the mashed potato and purée together. Taste to adjust the seasoning.
In a large salad bowl, gradually add the flour to the mixture. Roll into a ball of pastry. It’s a good idea to use gloves, as beetroot stains!
Sprinkle some flour onto the work surface, place the pastry there and cut it into three parts. Work the pastry into a sausage shape and then stretch it into strips roughly three centimetres in diameter.
Next, make the gnocchi by dividing the strips into small pieces and using a fork to indent them. Bring a large saucepan of water to the boil and add some salt. Place the gnocchi in the boiling water in small quantities and, when they float to the top, they’re ready! Put each batch to one side as soon as it is ready.
For the cream
Soak the cashew nuts in some water for one hour. Drain and dry. Place all the ingredients for the sauce in a food processor with an S-shaped blade and blend.
Presentation Suggestion
Spread the cream out over a shallow bowl. Place some gnocchi on the sauce, add a dash of hazelnut oil, and then sprinkle with edible flowers and some chopped chives. To give it some crunchiness, you can add some hazelnuts dry-roasted in a pan.
By Sophie B. aka wellnessbysophie
Travelling chef and creator of plant-base recipices.
To get her ebook, Mes recettes végétales et gourmandes, 15 idées pour changer vos habitudes, send an email to : [email protected]
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