Potato & Beetroot Gnocchi
Its all about adding a little extra kick of nutrition in your food. I added beetroot to the regular gnocchi recipe – it gave the gnocchi such a beautiful color, adding to the nutritional value at the same time.
Beetroot is so high in Iron and so good for blood growth and purification.
I served the gnocchi with a quick and simple sauce made out of caramelized onions, garlic, mushrooms and peas – flavored with fresh rosemary. The woody flavors from rosemary and mushroom blends really well with the sweetness that gnocchi gets from the beetroot.
To add a little tang I added some ricotta cheese to the sauce.
Although I am not a big fan of peas specially when its not in season but I managed to get a bag of some really nice frozen peas, they were sweet and tender. It adds a lot of color to the dish and compliments the red from the beet.
Its a perfectly hearty dish with lots of complimenting flavors.
cooking time 1 1/2 hour
Things You Will Need:
1 1/4 cup all purpose flour
1 medium beetroot, peeled, boiled and mashed
1 medium red or any other un-waxing potato, boiled, peeled and mashed
1 to 2 tbs water
1 tsp salt
In a mixing bowl, combine everything except water. Mix and knead together to form a dough. Add a little water (1 tbs at a time) if the mixture feels dry. Divide the dough into 4 parts. Roll out each part into a long rope of about the thickness of your finger. Cut 1 inch long pieces out the rope and roll them over a cheese grater for the texture (you can skip this step if you like). In a pot of hot boiling water, over medium high..steam the gnocchi (4 to 5 at a time). It would take about 3 to 4 minutes per batch, you will know that the gnocchi is cooked when its starts to float on the surface. Remove with the help of a slotted spoon and place in a slightly oiled plate.
For the Sauce
1 cup mushrooms, sliced
1 medium onion, thinly sliced
1/4 cup green peas
2 sprigs fresh rosemary
3 cloves garlic, minced
2 tbs ricotta cheese
2 cups water
salt and pepper
Stir fry mushrooms in a pan with some olive oil and salt. In a separate saucepan, heat up some olive oil and stir fry the onions on low till it turns a shade of nice brown. Add garlic and continue to cook for about a minute on medium high. Add peas and mushrooms and mix well. Add water, salt, pepper and rosemary to the pan, cover and cook for about 5 to 10 minutes on low. Turn the heat off and add in the cheese, mix well.
In a serving dish arrange gnocchi and pour a generous amount of sauce. Garnish with some extra cheese and freshly ground black pepper. Serve hot!