© 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
- Salt and pepper
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.