Beet Gnocchi

Homemade gnocchi made out of potato and beets

Serves 4

Bruno de Lamo Peitz

60-90min

4 potatoes and two beets (should be about a 2:1 ratio)

Flour (roughly half of the weight of the potatoes/beets combined)

Salt

Sauce:

Peel and roughly chop the potatoes and beets.
Steam or bake them (steaming is faster): add the beets first as they take longer to cook).
When soft add the potatoes, beets and salt into a bowl and mash them.
Slowly add the flower into the bowl while mixing until a dough like texture is achieved. If the dough remains very sticky add more flour until the dough does not clump anymore and forms into a bowl.
Spread flour on a flat and clean surface, then take about a handful of dough and roll it out into a rope. Then cut gnocchi pillows the size of a thumb and put them aside.
Optional: use a gnocchi board or the back of a fork to roll the gnocchi’s on to create grooves.
Boil the gnocchi in salted water until they float up (around 5min).
Toss the gnocchi into a pan with your selected sauce and serve.
For the sauce:
1. Dice the onions, garlic and carrots and add them to a pan on medium heat with some salt and olive oil.
2. After 5min add the pureed tomatoes with some sugar. Simmer down the sauce while adding dried herbs and salt to taste.