💛 Ingredients 💛
For Beetroot gnocchi:
Combine the following to make a stiff dough:
3 potatoes, boiled and grated
1 beetroot, boiled and grated
2 cups all-purpose flour + more to dust
1 teaspoon salt (or to taste)
1 teaspoon black pepper powder
1 teaspoon rubbed oregano + basil
2 tablespoons milk
Water as needed
To boil gnocchi:
4-5 cups water
1 tablespoon Olive oil
Pinch of salt
For Creamy Pesto Sauce:
Combine the following in a blender and blend it to make pesto sauce:
1 cup basil leaves
1 tablespoon pine nuts
1/4 cup olive oil
Pinch of salt
For Sauce:
2 tablespoons cream
1 tablespoon milk
2 tablespoon cheese
1 teaspoon butter
1 teaspoon Italian seasoning
💚 Instructions 💚
For Beetroot Gnocchi:
Sprinkle some flour onto your work surface.
Dump the gnocchi dough onto the flour and then sprinkle a little on top.
Divide the dough into 4 pieces.
Roll each piece into a ball, adding more flour to the surface if it becomes sticky.
Then roll each piece into a log about 1 inch thick.
Using a sharp knife cut the dough into 1-inch pieces.
Roll each piece on the back of the fork to give this gnocchi shape. (you can make any gnocchi shape of your choice)
Now in a large pot, heat water by adding salt and olive oil into it.
When the water comes to a boil, add the gnocchi and cook until it begins to float, about 3 minutes.
Drain well then add the gnocchi back to the pot and pour a little olive oil over top. Shake the pot so the gnocchi are covered in oil.
For Creamy Sauce:
In a heavy saucepan, heat cream and milk over medium heat until hot but not boiling.
Add butter, pesto sauce and Italian seasoning.
Reduce heat and continue to cook about 5 more minutes over low heat.
Add in cheese and give it a quick stir.
You can now add the beetroot gnocchi to it and serve hot.