Beetroot Gnocchi

Beetroot Gnocchi Ingredients

1 Medium Beetroot1/2 Medium-Large Potato3/4 Garlic Cloves1 Large Egg55g Parmesan Cheese (grated)1 Tsp Salt190g Plain Flour (plus more for dusting)100g Salted Butter2 Tbsp Fresh Sage (chopped)

Method

1. Preheat the oven to 220C.2. Cut off the beetroot stalks and place the beetroot in an oven-safe dish and pour water in covering 3/4 of the beetroot. cover the dish with foil.3. Poke the potato all over with a knife and also cover with foil and place both the potato and beetroot dish in the oven for 45 minutes until tender.4. Until the beetroot and potato have cooled down a little, a quick way to remove the peel is to use a peeler or simply just use your hands!5. Using a thin grater, grate your potatoes.6. Transfer the cut-up beetroot to a blender/food processor along with your egg, parmesan, garlic cloves and salt. Blitz until puree consistency.7. combine both the grated potato and beetroot puree mixture in a large bowl. Gradually add in your plain flour and gently fold into the mixture. Ensure not to overmix!8. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed. Divide into 4 portions. Roll a dough portion into a thick rope and cut it into pieces.9. OPTIONAL: use a fork to create lines on each gnocchi piece.10. Bring some water to a boil and place the gnocchi into a small batched in the water and cook until they float.11. In a pan melt your butter until just beginning to bubble. Add 1 tablespoon of sage and batches of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage.