Pink gnocchi with a green core and ricotta cream
Item 1 of 1
- medium
- Serves 4
- 60 minutes
This stunning vegetarian starter from Teresa Buongiorno sees the humble gnocchi transformed with the addition of beetroot purée and a delicious basil pesto. To complement the rich, pillowy dumplings the chef finishes the dish with a creamy ricotta sauce and shiso cress.
First published in 2015
Ingredients
Metric
Imperial
Ingredients
- 250g of potatoes
- 50g of potato flour
- butter
Beetroot puree
- 300g of beetroot, peeled and chopped
- 100g of extra virgin olive oil
- salt to taste
Ricotta sauce
- 200g of ricotta
- 50ml of whole milk, warm
- 1 pinch of salt
- 30g of butter
Pesto
- 100g of basil leaves
- 50ml of extra virgin olive oil
- 20g of pine nuts
- 30g of Parmesan, grated
To plate
- shiso cress leaves
SAVE RECIPE
Method
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 potatoes
- 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
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024
