2 medium-sized beetroots
450 gr ricotta
1 egg (medium size)
75 gr freshly ground parmesan
140 gr flour
1 tsp herbal salt
freshly ground black pepper
For the workspace: 80 gr flour
butter for the baking tray
For the Walnut-Sage Butter:
100 gr coarsely chopped
120 gr butter
4 sage leaves
ALLERGENS HIGHLIGHTED IN
Pre-heat oven to 200°C CircoTherm®.
Place washed beetroots in a fireproof dish and cover with the
lid. Alternatively you can use aluminium foil to cover the dish.
Bake for 1 hour, then turn the oven off and leave the dish in
the remaining heat for another 15 minutes.
Peel beetroots under running water. Use a scale to measure
200 gr beetroot. Grind finely. Mix with ricotta, egg,
parmesan, salt, pepper and spices. Add flour.
Cover a baking tray with soft butter. Place around 80 gr flour
in a mixing bowl. Use two teaspoons to extract just enough
dough for each gnocchi – in total it’ll be 90 gnocchi you roll in
the mixing bowl with your hands. Place on the baking tray.
Dip a fork first into flour and then into the gnocchi to create
Roast the walnuts in a pan until you can smell them. Add
butter and sage leaves and sauté for three minutes until the
butter turns lightly brown.
Steam cook gnocchi at 100°C for ten minutes. Add pepper
and serve with walnut-sage butter and parmesan.
Idea: You can also boil gnocchi in salt water. Form gnocchi
and place immediately into boiling water. If you leave them
outside, they tend to stick to the surface. After they surface,
let them simmer for another two minutes before you ladle
them on a plate.