Beetroot Gnocchi

Описание: Beetroot Gnocchi with Sage, Walnut and Brown Butter Sauce:

Serves 4 People

Ingredients:

Gnocchi:

• 2 large Potatoes
• 1 large Beetroot
• 1 tsp Salt
• 1 large Whole Egg
• 190 g 00 Flour, Plus extra
• 55g Parmesan Cheese
Goats Cheese Mousse:
• 125g Soft Goats Cheese
• 150ml Double Cream
• 50ml Whole Milk
• ½ tsp salt

Brown Butter Sauce and Garnishes:

• 75g Unsalted Butter
• 8 medium sized Sage Leaves
• 8 small-medium sized Sage Leaves
• 50g Chopped Walnuts
• 400ml Oil

Method:

Gnocchi:

1. Pre-heat oven to 180C. Place cold pot of salted water on stovetop and add potatoes. Bring to Boil and reduce heat to a light simmer. Cook till tender. Top and tail beets and wrap in foil. Place in oven for 1 hour or until tender.

2. Remove potatoes and beets once tender and allow to cool to the touch. Peel both potatoes and beets. Roughly dice beets and place in blender or food processer adding water if need till smooth. Put potatoes through ricer or grate with a box grater.

3. Place grated potatoes in large bowl and whisk 1 whole egg with potatoes. Add beets and parm, fallowed by the flour. Mix till a dough forms. Flour countertop and knead the dough. (about a minute) Let rest on counter for 15 minutes covered.

4. Flour the top and cut into 6 even pieces. Flour counter again and start to form a log with one of the six pieces. Roll out until 1 inch thick and cut into even sizes. Place onto a lined and floured sheet pan.

5. Bring water up to a boil in a large pot and salt it. Place gnocchi into water and cook till they float.

6. Add to Butter sauce and cook for 30 seconds.

7. Plate up and Enjoy.

Goats Cheese Mousse:

1. In a large bowl whisk double cream to form stiff peaks.

2. In a separate bowl whisk together the milk and goats’ cheese. Combine cream and goats cheese mixture and season with salt.

3. Place contents into a piping bag and allow to set up in fridge.

Brown Butter Sauce and Garnishes:

1. Chop walnuts roughly and add to a dry hot pan. Toast until golden brown and set aside to cool.

2. In a small pot add oil and bring up to 300-350F. Place the small to medium sage leaves in and cook for 20-30 seconds. Place cooked leaves on paper towel and set aside for later.

3. In a pan add butter and begin to melt it until it starts to turn brown. While that is going Chiffonade the other sage leaves and add to pan. Cook for 20-30 seconds. Add cooked gnocchi to the pan and sauté for an additional 30 seconds. Add the toasted walnuts and give it a toss.

4. Plate up and enjoy!