Pink gnocchi with a green core and ricotta cream

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Pink gnocchi with a green core and ricotta cream
Course Entree, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
as a starter
Ingredients
Gnocchi
  • 50 g potato flour
  • butter
Beetroot puree
  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste
Ricotta sauce
  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter
Pesto
  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated
Garnish
  • Mint leaves
Course Entree, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
as a starter
Ingredients
Gnocchi
  • 50 g potato flour
  • butter
Beetroot puree
  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste
Ricotta sauce
  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter
Pesto
  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated
Garnish
  • Mint leaves
Instructions
  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
  2. To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  3. In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  4. Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g
  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
  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
  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 mint
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Written by helena