Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Beetroot
Potatoes
Dough
Make the gnocchi
Cook the gnocchi
Orange and walnut butter
How it's done
Beetroot
Mix the beetroot with the oil and salt, transfer to a baking tray lined with baking paper.
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Finely puree in a blender.
Potatoes
Place the potatoes, with their skins on, in a pan, cover with water and bring to the boil. Reduce the heat and cook the potatoes for 30-40 mins. (depending on size) until soft. Drain the water, allow the potatoes to dry, peel and press through a ricer or food mill into a bowl.
Dough
Mix the flour with the salt and add to the potatoes along with the egg and the beetroot puree. Using your hands, quickly process to a smooth dough. Add more flour if necessary.
Make the gnocchi
On a work surface dusted with flour, shape each quarter of the dough into a roll 1 cm thick. Use a knife to cut into pieces approx. 1 1/2 cm long, shape these pieces into balls and press the typical pattern into the gnocchi with the prongs of a fork.
Cook the gnocchi
Bring the salted water to the boil in a large pan. Add half the gnocchi and leave to steep until they rise to the surface, then finish cooking for approx. 1 min. Remove the gnocchi with a slatted spoon, drain and keep warm on a plate. Repeat with the 2nd batch of gnocchi.
Orange and walnut butter
Melt the butter in a small pan. Sauté the garlic in the butter. Add the walnuts, orange zest and juice and torn-off thyme leaves. Swirl the gnocchi in the butter.
Serve topped with parmesan shavings and beetroot leaves.
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