© Webedia Books Editions
Beet season is here! We've browsed through the delightful book Tous les légumes by Caroline Lesguillons to find a delightful food obsession that you must absolutely cook to delight your loved ones: beet gnocchi. All that's left is to head to your local greengrocer and put on your apron.
Ingredients to get
- 250g cooked beets
- 600g potatoes
- 150g feta cheese
- 100g Greek yogurt
- 1 egg
- 250g flour
- 20g butter
- Hazelnuts
- Parsley
- Salt and pepper
The recipe
Cook the potatoes with their skin in a large pot of boiling water for 30 to 40 minutes, or until they are tender.
Meanwhile, blend the beets in a food processor. Set aside.
Prepare the feta cream by blending the feta cheese with Greek yogurt in a food processor until smooth. Refrigerate the mixture.
After cooking, drain the potatoes, peel them, and mash them while still hot.
In a bowl, mix the mashed potatoes with the beet puree, flour, salt, and pepper. Add the egg and knead until you have a smooth dough ball.
Shape the gnocchi: divide the floured dough ball into 4 pieces, then roll each piece into 4 logs. Cut 3 cm gnocchi from each log. Flour them well to prevent sticking or drying.
Cook the gnocchi in a large pot of salted boiling water for 2 to 3 minutes, or until they float to the surface. Remove them with a slotted spoon and sauté them in a pan with butter to grill them.
While they're grilling, toast some hazelnuts in a pan.
Plate the dish by placing the feta cream, grilled gnocchi, and toasted hazelnuts. Add chopped parsley, season to taste, and enjoy immediately.
Also discover the Bap Burger and Yves Camdeborde’s veal carpaccio.
