Saturday, 4 July 2009

Potato gnocchi with beetroot sauce

This was really good, even if I first had no idea what to expect from it! It is a bit agrodolce, both sweet and sour. If you're looking for ideas on what to serve your potato gnocchi with, I warmly recommend this sauce!

Ingredients (x2):

For the gnocchi:
600 g potatoes
100 g flour
½ egg
1 tablespoon parmesan
a pinch of salt
(bread crumbs)

For the sauce:
3 tablespoons olive oil
250 g beetroots
1 small onion
1 small clove garlic
150 g grated cheese (for example Edam)
a pinch of salvia and thyme

Peel the potatoes and cook them in a pan. When they're ready, mash them and let them cool down for a while. Add the egg, salt, parmesan and bread crumbs into the mashes potatoes. Start adding flour and mixing the dough. Add more flour until the dough is easily manageable in your hands and you manage to make balls out of it. When you have transformed all the dough into small balls (2-3 cm of diameter), fill a pan with water and make the water boil on the cooker. Add the potato balls into the pan and wait until they come to the surface and then take them out of the water.

Chop the onion and grind the garlic and fry them on a pan with olive oil. When they have gained some colour, add the beetroots that you have previously cooked and cut into small spieces (or use readily cooked ones). Add salt and pepper. Let the sauce flavour for 5 minutes on rather low heat.

Apply a light layer of butter on the surface of an oven mould. Place a part of the gnocchi in the mould, and cover them with a part of the sauce and grated cheese. Repeat this procedure two or three times. When you're done with the last layer, pour some olive oil all over the dish and dust the surface with a bit of thyme and powder salvia.

Cook the food in an oven pre-heated to 180 c for 7 minutes.

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