For a date night or elegant dinner party, these deep red gnocchi served with nut brown butter and sage are sure to impress. Using the consistent heat of a cast iron skillet to fry the gnocchi creates a gorgeous crispy crust, while preserving their fluffy insides. A skillet doubles up as the perfect serving dish, finished with a sprinkle of freshly grated Parmigiano.
Serves: 4 - around 48 pieces
Prep Time: 1 ½ hours (includes potato and beetroot baking time)
Cooking Time: 3-5 minutes
Ingredients:
Gnocchi
- 1-2 (250g) small raw beetroot, each wrapped in foil
- 2 (400g) large baking potatoes (King Edward or Maris Piper), scrubbed and pricked with a fork
- 1 small egg yolk
- 100g type 00 flour, plus extra for dusting
- Salt and pepper
- Fine semolina or flour for dusting
To serve
- 100g butter
- 1 small handful fresh sage leaves
- Freshly grated parmesan
Method
- Heat the oven to 200°C/180°C fan/gas 6.
- Place the beetroot and potatoes on a baking tray and roast for about an hour or until tender.
- When cool enough to handle, peel the beetroot and place in a food processor. Blitz to make a smooth puree and place in a large mixing bowl.
- Cut the potatoes in half, scoop out the flesh and mash until smooth. Use a potato ricer if you have one.
- Add the potatoes to the beetroot puree and mix well using a fork. Add the flour and egg yolk, season with salt and pepper and mix well. The mixture should be soft but not sticky. Add a little more flour if necessary. Cover and set aside for 30 minutes.
- Tip the mixture out onto a floured board and knead lightly with your hands until it forms a soft dough. Divide into four and roll each piece to form 4 sausages around 2cm thick. Cut the dough into 2cm length pieces. Pinch into small pillows, alternatively roll on a gnocchi board to form the ridges or roll with the back of a fork.
- Place the gnocchi on a large plate lightly dusted with fine semolina (or flour). Make sure they’re spaced apart to ensure they don’t stick together. Chill until you’re ready to cook.
- To cook the gnocchi, bring a large pan of salted water to boil. Add the gnocchi and cook for about 2 minutes until they bob to the surface. Using a slotted spoon, lift out the gnocchi and place on a plate. You’ll need to cook the gnocchi in batches.
- Meanwhile, place the butter in the skillet and melt. Add the sage leaves and cook until they begin to turn golden in colour and the butter begins to foam. Add the cooked gnocchi and fry lightly until crisp and coated with the sage butter.
- Serve immediately in warmed pasta bowls with grated parmesan.
