Completely red, these are the gnocchi you’d least expect—made with turnips in both the filling and the accompanying sauce. Ada Stifani shows us how to make them at home for a fall first course that’s sure to be a hit.
Beet Gnocchi
Ingredients:
- 250 g all-purpose flour
- 200 g boiled potatoes
- 30 g beetroot puree
- salt to taste
Ingredients for the filling:
- 500 g smoked eel
- 150 g boiled potatoes
- 10 g salt
- two lemon zest strips
Ingredients for the beetroot sauce:
- 500 g oven-roasted beets one shallot
- salt to taste
Ingredients for the apple purée:
- five apples
- 10 g ginger
Ingredients for the lake sauce:
- 100 g lake fish offal sauce (made by cooking the offal for one hour in grapeseed oil)
- 20 g ginger
- two chili peppers
- 500 g lake broth
- 50 g cream
Instructions for the lake sauce:
- Blend all the ingredients and thicken with a pinch of xanthan gum.
Instructions:
- Knead all the gnocchi ingredients together and let rest for one hour
- Prepare the filling in a Thermomix and blend the ingredients at 37°C for six minutes.
- Meanwhile, peel the apples and place them in a vacuum-sealed bag with the ginger, then cook at 85°C for 40 minutes.
- Sauté the onion, add the diced oven-roasted red beet, and cook for 10 minutes, then blend.
- Roll out the gnocchi dough and use a pastry cutter to cut out 3-cm-diameter discs; then pipe the filling onto each disc using a pastry bag and seal them.
- Sauté the gnocchi in a nonstick skillet with a knob of clarified butter, add a ladleful of beetroot sauce, cover, and cook for five minutes.
- Place the gnocchi in the center of the plate, then add the beetroot sauce (heated separately), the lake sauce, and the apple sauce.
Contact
Ada Gourmet
Via del Bovaro 2, 06121 Perugia
Tel: +39 3493130982
