619
Beetroot & ricotta gnocchi with sage and chorizo butter
With these gnocchi you will knock your guests' sock off. Super light and fluffy, and seriously pink!
Servings: 4
Ingredients
Gnocchi
- 200 g beetroot
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 250 g ricotta
- 1 large egg
- 50 g parmesan, grated
- 1/2 tsp salt
- 150-200 g flour
Sauce
- 1 chorizo
- 3 spring onions
- 8 kalamata olives
- 100 g unsalted butter
- 6 sage leaves
- salt & pepper to taste
Instructions
Gnocchi
- Preheat the oven to 200°C (fan-forced).
- Scrub the beetroot, then quarter. Spread out on a baking dish, then drizzle with balsamic vinegar and olive oil. Bake for approx. 40min or until soft. Let them cool down.
- Blend the roasted beetroot in a food processor until it is a fine paste. Add the ricotta, egg, salt and parmesan, and blend together.
- Add 150g of flour and blend on a slow setting. Check, the consistency: if it looks like it is starting to come together like a dough, the mixture is ready. If it is still very much paste-like, slowly add a little bit more flour at a time until the dough comes together. *Hint:* Resist the temptation to add more and more flour (it will make the gnocchi too chewy). The final texture should be somewhere between a paste and a dough.
- Generously flour your workbench and your hands. Empty the dough onto the bench and carefully form 4 balls of dough. Roll one ball into a 2cm thick snake, then use a knife or dough scraper to cut the snake into small pieces. You can use a fork to add a little pattern to the top of each gnocchi (this will hold the sauce better). Repeat with the other three snakes.
- Bring a large pot of salted water to a simmer. Carefully lift 1/2 the gnocchi into the water. They will sink to the bottom. When they are cooked, they will rise to the top. Lift out, then cook the other half.
- Serve immediately with the below sauce.
Sauce
- Cut the chorizo into small pieces. Add to a hot, heavy frying pan. No oil is required as the chorizo has enough of its own own to cook in. Fry for 5 minutes until it starts browning.
- Chop the spring onion and the olives, then add to the chorizo. Fry for 3 minutes.
- Add the butter. Once all the butter is melted, add the sage leaves. Cook for another 3 minutes. Salt and pepper to taste.
- Pour over the freshly cooked gnocchi.
- Bon appetit!