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Pink gnocchi with a green core and ricotta cream

Pink gnocchi with a green core and ricotta cream

PT1H

1
To begin, make the beetroot purée by boiling the beetroots for 30 minutes, or until soft. Then blend them with the oil and salt in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce
  • 300g of beetroot, peeled and chopped
  • 100g of extra virgin olive oil
  • salt to taste
2
To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  • 30g of Parmesan, grated
  • 100g of basil leaves
  • 50ml of extra virgin olive oil
  • 20g of pine nuts
3
In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  • 250g of potato
  • 50g of potato flour
4
Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 18g
5
Boil the gnocchi in salted boiling water. Once they rise to the surface, drain and mix with a little butter to stop the gnocchi from sticking
  • butter
6
Pipe a little pesto into each gnocchi
7
Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve
  • 30g of butter
  • 200g of ricotta
  • 50ml of whole milk
  • 1 pinch of salt
8
To serve, pour some large drops of ricotta sauce and beetroot purée on a serving plate. Place the gnocchi between the sauces and decorate with some shiso cress
  • shiso cress leaves

Ingredients

Metric

Imperial

  • Ingredients

  • Beetroot puree

  • Ricotta sauce

  • Pesto

  • To plate

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