Beetroot gnocchi with an orange and walnut butter

main dish winter winter
Total: 1 hr 25 min. | Active: 1 hr
vegetarian

Fresh beetroot is available again at the market. The earthy tubers are a vitamin-packed super-vegetable and, with their punchy colouring, they transform the classic Italian gnocchi into a colourful and eye-catching dish. Served with an orange and walnut butter, the deep pink gnocchi will make a lasting impression on guests not just for their appearance, but also for the memorable flavours.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Beetroot
400 g beetroots, peeled and cut into slices 2 cm thick
1 tbsp olive oil
¼ tsp salt
Potatoes
500 g mealy potatoes
Dough
200 g white flour
1 pinch salt
1  egg
Make the gnocchi
a little  white flour for the work surface
Cook the gnocchi
  salted water, boiling
Orange and walnut butter
4 tbsp butter
1  garlic clove
50 g walnut kernels, roughly chopped
½  organic orange, used grated zest and juice
some  thyme sprigs

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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