1 cup diced, cooked beetroot
1 large potato, boiled and peeled
1 egg, stirred
2 tbsp salt
2 cups (approximately) all-purpose flour (or gluten-free flour), plus extra for surface
2 sticks unsalted butter (room temperature)
2 cups grated, fresh Parmesan cheese
Crushed red chili pepper, to taste
1 bunch fresh basil leaves
1 small tub ricotta cheese
In a food processor, throw the beetroot in. Take the potato and dice into chunks (making sure it’s not too hot and that the potato is softened completely). Add to the food processor and 1 cup of flour. Start pulsing until the ingredients start combining together. Add the egg in (ensuring the batter is at room temperature or completely cooled) and continue to blend until a dough starts to form. Remove the dough from the food processor and place in a large bowl. This will be quite wet, so slowly start adding the 2nd cup of flour (as needed) and kneed with your fingers until a dough ball is formed. Let rest for 15-20 minutes.
On a floured surface, take ¼ of the batter and roll out into a long, thin log. Cut even shaped pieces to form the gnocchi and imprint each of the gnocchi pieces by rolling them over a fork.
In a pot of boiling, salted water, drop the gnocchi in and cook for 2-3 minutes until they rise to the surface. Once they have risen, remove them and place on a paper towel, allowing the moisture to soak up.
Finally, in a large pan on medium-low heat, melt the butter and let it slowly brown for about 10 minutes. Add a little bit of salt. Once the butter has browned a bit (after about 6 minutes), add the basil leaves and crushed red chili and let them sizzle in the butter.
To plate, place the gnocchi in the center of a plate. Generously pour the brown butter and basil sauce. Top with the fresh grated cheese and add dollops off ricotta. Serve and enjoy.
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