POTATO & BEETROOT GNOCCHI

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POTATO & BEETROOT GNOCCHI

Ingredients:

For the gnocchi:

  • 750 gr. Potatoes
  • 250 gr. Cooked beetroot
  • 250 gr. Type ‘0’ flour
  • 2 Teaspoons salt

For the sauce:

  • 200 gr. Leeks
  • 200 gr Sweet gorgonzola
  • 20 gr. Butter
  • 20 gr. Flour
  • 200 gr. Milk
  • 50 ml. Extra Virgin Olive Oil
  • Salt and pepper

Directions:

Boil the potatoes in a saucepan with plenty of salted water until they become soft.  Remove them from the water and let them cool.  Put them in a vegetable mill together with the beetroot and mix. Add the flour and 1 teaspoon of salt, work the mixture with your hands until well blended and let rest for 30 minutes.

Prepare the sauce by cutting the leeks finely and cook them in a pan with oil until they become soft.

In a saucepan, prepare the béchamel, stirring the flour with the butter, a pinch of salt and pepper and make a roux, add the milk and stir for a few minutes until it thickens a bit.  Turn off the heat and add the gorgonzola and dissolve it well.

Take the dough and roll it into snakes and then cut them into small pieces for a length of about 1 cm. Line the gnocchi with a fork or with a “rigagnocchi”

Cook the gnocchi in plenty of boiling salted water, as soon as they are ready, drain and sauté in the pan with the leeks and immediately add the gorgonzola sauce.  Serve as soon as everything is well blended.

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