Beetroot gnocchi, garlic cream, feta, pickled walnuts and dukkah soft boiled egg
Beetroot gnocchi
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1kg red-skinned potatoes
1kg beetroot
1 egg yolk
120g 00 flour
Preheat the oven at 180 degrees
Cook the beetroot and potatoes in the oven for 40 minutes to one hour, or until tender.
Once cooked, place the beetroot in a blender and blitz to a purée. Pass through a fine sieve and transfer to a saucepan. Reduce the beetroot puree.
Pass the reduction through a fine sieve and leave to cool.
Pass the potato through a drum sieve and place in a mixing bowl.
Add the beetroot reduction and fold in the egg and flour. adding the flour little by little.
Tip the dough onto a floured work surface and lightly knead until it comes together.
Roll out the gnocchi dough working in small batches. keeping the rest of the dough covered so it doesn't dry.
Cook the gnocchi in lightly salted boiling water for about a minute
Garlic cream
200g potatoes, roughly cut
2 shallots
1 leek
4 cloves of garlic
200ml vegie stock
50ml cream
Salt and pepper
Place all the ingredients except the cream in a pot, bring to a simmer and cook until tender.
Add the cream, cook for two more minutes, transfer to a blender and blitz until smooth.
Pickled walnuts
100ml malt vinegar
100g sugar
200g walnuts, halved
Bring the sugar and vinegar to the boil, add the walnuts and coat in the syrup.
Strain the walnuts, reserving the syrup.
Transfer the walnuts to a tray and bake for five minutes.
Repeat the process three times, using the same syrup over and over.
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