- Makes 90 gnocchi pieces
- Prep time:
- Cooking time:
- 1hr 30mins
- Resting Time:
- Level of Difficulty:
- FullSteam, CircoTherm®
|2 medium-sized beetroots|
|450 g ricotta|
|1 egg (medium size)|
|75 g freshly ground parmesan|
|140 g flour|
|1 tsp herbal salt|
|Freshly ground black pepper|
For the workspace
For the baking tray
|100 g walnuts, coarsely chopped|
|120 g butter|
|4 sage leaves|
Pre-heat oven to 200°C CircoTherm®.
Place washed beetroots in a ovenproof dish and cover with the lid.
Alternatively you can use aluminium foil to cover the dish.
Bake for 1 hour, then turn the oven off and leave the dish in the remaining heat for another 15 minutes.
Peel beetroots under running water. Use a scale to measure 200 g beetroot. Grind finely. Mix with ricotta, egg, parmesan, salt, pepper and spices. Add flour.
Cover a baking tray with soft butter. Place around 80 g flour in a mixing bowl. Use two teaspoons to extract just enough dough for each gnocchi – in total it’ll be 90 gnocchi you roll in the mixing bowl with your hands. Place on the baking tray. Dip a fork first into flour and then into the gnocchi to create lines.
Roast the walnuts in a pan until you can smell them. Add butter and sage leaves and sauté for three minutes until the butter turns lightly brown.
Steam cook gnocchi at 100°C for ten minutes. Add pepper and serve with walnut-sage butter and parmesan.
You can also boil gnocchi in salt water. Form gnocchi and place immediately into boiling water. If you leave them outside, they tend to stick to the surface. After they surface, let them simmer for another two minutes before you ladle them on a plate.