Ingredients
Gnocchi
3 large beets with beet greens
salt and pepper to taste
1 cup all-purpose flour
Sauce
1 Tbsp sage
1/4 cup white wine
1 clove garlic
1/4 cup blackberries
1 cup snow peas
Instructions:
Wrap the beets in foil and bake them in 400 degrees for 1 hour, or until a fork is inserted and easily comes out.
Let cool, peel, and dice. Mash beets thoroughly.
Add the egg to the beets, and mix until just combined. Add the flour, cornstarch, salt and pepper until a dough comes together. Divide the dough in 4 pieces and roll each into a log. Cut into small pieces. In a skillet, heat a splash of water.
Add the sage, garlic and gnocchi, and cook for 2 minutes. Add the snow peas, blackberries and beet greens and cook for 1 minute more, turning the gnocchi as needed. Add the white wine and cook until reduced by half. Serve.
Beetroot gnocchi with pancetta and goat's cheese
This is another creation of Logan Campbell, executive chef at Lucio’s restaurant, so I’ll hand you over to him to introduce it: ‘Cooking and blending beetroot then incorporating it into potato gnocchi gives these guys an amazing colour and subtle sweet flavour. You do need to make adjustments to compensate for the addition to your gnocchi dough, but I’ve done all the trial and error for you. Some salty pancetta and tangy goat’s cheese seemed like the natural accompaniments to the earthy potato and beetroot.’
Ingredients
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60 ml extra virgin olive oil
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200 g pancetta, cut into large dice
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2 cloves garlic, finely chopped
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200 ml chicken stock
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sea salt and freshly ground black pepper
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200 g firm goat’s cheese
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handful of wild rocket leaves
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BEETROOT GNOCCHI
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200 g beetroot
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2 tablespoons red wine vinegar
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1 kg desiree potatoes
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250 g plain flour, plus extra for dusting
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2 egg yolks
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sea salt and freshly ground black pepper
Method
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First make the gnocchi. Place the beetroot in a small saucepan and cover with water. Add the vinegar, then bring to the boil and cook until the beetroot is very tender. When the beetroot is cool enough to handle, peel off the skin. Roughly chop the flesh, then puree in a food processor.
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Cook the potatoes in their skins until they offer no resistance to a skewer or the tip of a knife. Drain, then return to the pan and allow to steam-dry in the residual heat of the pan for 5 minutes. When the potatoes are cool enough to handle, peel and pass through a mouli or potato ricer, then add the flour, egg yolks and 1 tablespoon of the beetroot puree. Season with salt and pepper, then use your hands to lightly amalgamate the dough, but do not overwork it.
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Dust a large plate or tray with flour and divide the dough into six. On a well-floured work surface, use your hands to roll out each piece of dough until it is long and snake-like and about as thick as your thumb. Cut into 1.5 cm pieces and roll each one across a gnocchi board or the back of a fork then place on the floured plate or tray, making sure the gnocchi do not touch each other. Cover and refrigerate while you make the sauce.
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Heat the olive oil in a large heavy-based frying pan over medium-–high heat, add the pancetta and fry until brown. Turn the heat down to low, add the garlic and stock, season with a little salt and pepper and leave to simmer gently while you cook the gnocchi.
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Cook the gnocchi in plenty of boiling salted water. Place them on a plate, then tilt the plate over the boiling water and let the gnocchi slide into the water. (You may need to do this in small batches if your pan is not big enough.) As the gnocchi rise to the surface, lift them out using a slotted spoon, then add to the frying pan and toss gently until the gnocchi are coated and the sauce is glossy.
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Transfer to a large serving dish, tear the goat’s cheese using your hands and scatter it over the gnocchi, along with the rocket. Serve immediately.
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